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Ingredients:
1 forequarter of lamb (5 to 8 lb) 
2 oz Almonds, blanched
1/2 lb Onions, coarsely chopped
8 Garlic cloves, peeled
20 fl Yoghurt, plain
2 tbsp Ground cumin seed
4 tsp Ground coriander seed
1/2 tsp Cayenne pepper
3 1/2 tsp Salt
6 tbsp Vegetable oil
1/2 tsp Whole cloves
16 Cardamom pods
1 Cinnamon stick, 2" long
10 Peppercorns
1 tsp Paprika

Preparation:
1. With a very sharp knif cut criss-cross into the meat.

2. Grind the rest of the ingredients in the food processor into a paste.

3. Rub the spice mixture all over the meat, cover and refrigenrate over night.

4. Preheat the oven to 450 degree F, place the lamb onto a baking dish and roast for 5 minutes.

5. Reduce heat to 325 degree F and cook for 3 hours or until the meat is tender, basting every 15 minutes with the juices in the baking dish.