2 oz almonds

8 oz onion - chopped 8 cloves garlic

1 4" piece fresh ginger -- in

4 whole green chile --

3 Tb plain yogurt of of 1 pint

2 Tb cumin - ground

2 ts coriander - ground 3 ts cayenne

3 1/2 ts salt

1/2 Tb whole cloves

16 whole cardamom

1 stick cinnamon

10 whole black peppercorns

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.