Monday, January 5, 2009

Roast Lamb with Burnt Onions

Gus made this recipe for us in November when we were up there for a Packer game. It's from the cookbook 5 Spices, 50 Dishes by Ruta Kahate.



I'll provide more details if anyone is interested, but it's basically a cubed leg of lamb roast, marinated in yogurt with spices and peppers. We used habeneros.

Caramelized onions are mixed into it, along with milk and the dish is baked covered for 90 minutes, then uncovered for another 30.

We made chapittas with it (see a few entries back). We made these inside in a cast iron skillet. Once cooked about a minute per side, I put them directly over a flame and the puffed up nicely.
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