= — Page 20 December 1980 Cassiar Courier . BY CANDLELIGHT ‘ continued from Page 17 _ 4b. onions 2 tbsp. coriander powder butter yogurt 4 tbsp. cumin 1 tbsp. ground cloves ‘I tsp. cinnamon 5 ground cardamons Bone the leg of lamb and dry well. Prick with a knife all over and rub into the meat chopped green ginger (or ginger powder), salt and crushed garlic. Grate or pass % Ib. of onions in a mixer and add the coriander powder. Fry till onions are a golden brown, spread this over the meat and roll it up and tie it round 3 times at the two ends and in the middle. Roast on spit or in oven over a rack, Cook at a high temperature till brown, lower to medium. Baste with a mixture _ of melted butter, whipped yogurt, cumin, cloves cinnamon and ground cardamons. When the lamb is done serve with a thick gravy made with the drippings and a little water. This is delicious served with mint rice. PRAWN MASALA~ ¥% lb. prawns or shrimps 1 large onion 1 yogurt 4 cloves garlic ] tsp. turmeric I tsp. ginger 1 bay leaf 1 tsp. garam masala 1 tsp. chili Fry onion and garlic (chopped fine). Add ginger, chili and turmeric and the garam masala. Cook for a few minutes, add whipped yogurt and prawns. Simmer for 10 minutes and _ serve. “S