- 2 onions, cut into chunks
- 10 cloves garlic
- 1 2-inch piece ginger, peeled
- 1 tablespoon green cardamom seeds
- 10 red chilies
- 10 to 15 black peppercorns
- 5 green chilies
- 1 tablespoon salt
- 2 tablespoons brown sugar
- ½ cup cider vinegar or balsamic vinegar
- 1 cup plain yogurt
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 leg of lamb (about 4 pounds with bone or 2½ pounds boneless)
- Chopped cilantro to garnish
- Place the onion, garlic, ginger, cardamom seeds, red chilies, peppercorns, green chilies, salt, brown sugar, vinegar, yogurt, cumin seeds, and coriander seeds in a blender and blend for 5 to 7 minutes into a smooth but slightly grainy texture.
- Make gashes into the leg of lamb (if on the bone) and smear the mixture on the meat and marinate overnight.
- Preheat the oven to 400°F. Cover the meat with foil and roast for 3 hours.
- Remove the foil and and cook for another hour, turning 2 to 3 times. The meat should be crisp and brown outside and tender inside.
- Cool slightly and then slice and serve.