KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
This is on the menu tonight!
In dry skillet, toast until aromatic:
2 tablespoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons cardamom seeds
1/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1 1/2 teaspoons dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 garlic cloves, pressed
1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)
|
1st Keep
 studioroom
|
Comments
On the menu for tonight!
How did it go?
It was pretty fabulous. Really easy although a bit different than the tandoori I'm familiar with from restaurants.