Khana Pakana

Have the lamb cleaned when buying, and keep the liver and kidneys,cut the head off at the neck and also the trotters (which maybe used for other dishes).

1. Have the lamb cleaned when buying, and keep the liver and kidneys, cut the head off at the neck and also the trotters (which maybe

2. used for other dishes).Peel the papayas and discard the seeds.

3. Make a paste of the onions, papaya, ginger, garlic, red chilies, and mix thoroughly with the curd.

4. Dry the lamb with a clean cloth and make several incisions with a skewer.

5. Rub the paste well all over and inside the lamb and leave to marinate for 24 hours (in the refrigerator in the warm weather).The next day chop all

6. the nuts finely.Boil and chop the liver and kidney and mix with the nuts.

7. Add salt to taste and stuff the lamb.

8. Truss the lamb (before wrapping the lamb it is usually necessary to break the hip joints and tie the legs hard against the body of the lamb).

9. Sprinkle the outside with salt, spread out the cauls, place the lamb in the center and tie the cauls around it securely with string.

10. Cover the whole with aluminum foil and place it in a large baking dish or kerai.

11. Pour in slightly melted ghee sufficient to cover at least half the lamb.

12. Now cook over gentle heat turning the lamb every 25-30 minutes, basting frequently.

13. After about 5 hours the lamb should be ready, but towing to the lengthy marinating process, the cooking time may be less,

14. so that it is necessary to test occasionally after the first 3 hours, with a skewer.

15. About 1/2 hour before removing from the oven, baste alternately with honey and fat.

16. Put the whole lamb on a large platter and garnish with rice sprinkled with fried nuts and raisins.