Raan-Lamb Kashmiri Style

1 x 2.5kg leg of lamb

1/2 teaspoon saffron strands or 1/4 teaspoon powdered saffron

2 tablespoons blanched almonds

2 tablespoons blanched pistachios

250ml natural yoghurt

1 tablespoon honey

1 quantity Kashmiri marinade

Remove skin and excess fat from the lamb, and make deep incisions all over the lamb. Rub the lamb with 1/2 cup of marinade and place in a well-sealed container or zip-lock bag and refrigerate overnight to marinate.

Let the lamb come to room temperature in a deep baking dish while preheating the oven to 180 °C.

Lightly toast the strands in a small dry pan and then, when cool, crush with a teaspoon in a small bowl. Add 1 tablespoon of boiling water to the crushed saffron or powdered saffron to dissolve. Grind the almonds and pistachios in a blender with yoghurt and saffron, and spoon it over the lamb. Just before baking, drizzle the honey over the lamb and cover the pan with foil.

Bake for 1 hour and 45 minutes, then remove foil and cook for a further 30 minutes to allow the coating to become golden. Let cool for 15 minutes before carving or serve cold, thinly sliced with rice or flat bread.