Instructions: In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the Group A paste and Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan and cover with plastic film. Refridgerate for 24 hours. Glass is used to avoid the possible chemical changes in the yogurt.

24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add

(when hot but not smoking) GROUP C A few seconds in hot oil and you pour the spices and hot oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45 minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5 minutes to finish in the oven.

I did a flower with the almonds as petals and raisins for the center. Then arranged two rows of each down the sides.

Notes: This is my very favorite Indian Lamb Recipe. Its always a hit with guests. Very succulent very pretty.

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