This is a delightful way to make lamb.  Your kitchen will be filled with this fragrant lamb.  Best of all while it tastes like you spent a lot of time on this, you really won’t spend that much time in the kitchen preparing this dish. 

Kashmiri Style Leg of Lamb

Yield: 8 servings.
1 (5 lb.) Leg of lamb
Spice Mixture
2 Tbsp. fresh lemon juice
1 Tbsp. peeled, grated fresh ginger
4 garlic cloves, crushed in a press
1 tsp. salt
1 tsp. ground cumin
1 tsp. turmeric
½ tsp. ground cinnamon
½ tsp. ground cardamom
½ tsp. pure chili powder
1/4 tsp. ground cloves

Yogurt Mixture
1 C. Plain yogurt (Fat free is *NOT* recommended)
2 Tbsp. blanched slivered almonds
2 Tbsp. chopped pistachios
1 Tbsp. ground turmeric
1 Tbsp. honey

Lamb

Remove any excess fat from the lamb.  Using the point of a sharp knife, make deep slits all over the leg.  Place the lamb in a large non-reactive dish. 

Spice mixture

In a small bowl, combine all the ingredients.  Rub over the lamb, pressing it into the slits. 

Yogurt mixture

In a food processor or blender thoroughly blend the yogurt, nuts, and turmeric.  Spread over the lamb.  Drizzle the honey over the lamb, cover, and marinate for 1 day in the refrigerator, turning occasionally.

Preheat the oven to 450 degrees. 

Transfer the lamb to a roasting pan, cover (aluminum foil is fine), and cook for 30 minutes.  Reduce the oven temperature to 350 degrees and cook for 1 3/4 hours more, or until meltingly tender.  Uncover and serve warm or at room temperature.