“Nawab” means king in Urdu and Hindi. This dish is for a true celebration and a festive dinner meal fit for a king. It takes a bit of work and preparation time but it is well worth the effort. This sure is a crowd pleaser! A 3 pound leg of lamb will serve approx 6 to 8 people! Serve this with rice pilaf and raita.

1 pound fresh spinach, chopped ½ lb button mushrooms, chopped
1 cup almonds, chopped
¼ cup cranberries, dried
1 cup fresh cilantro, chopped
1 tablespoon garam masala
Salt to taste
3 ½ pounds leg of lamb, trimmed of visible fat, de-boned and butterflied
¼ cup malt vinegar
2 tablespoons vegetable oil
1 teaspoon dark chili powder
1 cup sour cream
1 medium onion, minced
1 tablespoon garlic, minced
2 tablespoons melted honey, plus extra for drizzle
1 teaspoon clarified butter
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon white pepper powder

Mix together the chopped spinach, mushroom, almonds, cranberries, cilantro and garam masala.Make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the leg of lamb.

In a bowl, mix together the malt vinegar, oil, salt and chili powder and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside surface. Then roll the lamb into a log. Tie the roll with a kitchen twine crosswise and lengthwise to secure it.

Mix together the sour cream, onion, garlic, honey, clarified butter, coriander, cumin, and pepper and rub well over the outside surface of the meat. Cover with plastic wrap and marinate in the refrigerator at 6 to 8 hours.

Preheat the oven to 400° F

Transfer the lamb to an oven proof dish, along with its marinade and roast for 30 to 40 minutes. Reduce the heat to 300° F and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-inch slices and serve hot, drizzled with honey.