Kashmiri-style leg of lamb with nuts, coconut and rose petals

A Pakistani Christmas is such a different thing - with a large local Christian population and the concepts of Christmas firmly entrenched in our culture from the Colonial times, it is not a wonder that we in Pakistan celebrate this festive day with much excitement yet in such different ways - menus, traditions and styles. The fact that the 25th of December also marks the birthday of the founder of Pakistan, Quaid-e-Azam Muhammad Ali Jinnah, the public holiday is definitely welcome, not only for our Christain population (which would be given a day off regardless), but also for us to enjoy this wonderful time of year.

I remember well, always being excited with the prospects of buying my rather fake plastic Christmas tree from Bohri bazaar, my green and red tinsel and my very basic bobbles which would be enough excitement of a 10 year old - but I don't think I every grew out of it. Christmas wouldn't mean presents like it does here so much as it would mean a day at home with my parents, a wonderful lavish meal of turkey and the trimmings with pudding in all it's glory at the Sindh Club but more so it would mean my grandmother's rich aromatic lamb roast at dinner. My lovely Nani, always the first to find a reason to cook a leg of lamb would always make this Kashmiri style pot roast, which incorporates the haunting, rich and regal flavours of Kashmir with some personal Pakistani and Punjabi twists. The 25th of December would be a day not only to relax with my family but to rejoice a man who had given us this free nation of Pakistan as well as celebrate the birth of Christ, in our own way - with thankfulness, togetherness and family.

Serves: 7-10 people buffet style, as a mainPrep and cooking time: 30 minutes prep and 1 ½ - 2 hours cookingMain ingredients:1-2 kilo leg of lamb, skinned1 ½ tsp garlic paste1 ½ tsp ginger pastesalt to taste150 g natural yoghurtjuice of one lemon2 tbsp vegetable oilDry ingredients and onions:2 tbsp desiccated coconut2 tbsp ground almonds1 tbsp raisins1 tsp poppy seeds1-2 red onionsWhole Garam Masala and spices:1 cinnamon quill10-12 cloves10 green cardamoms1 large black cardamom1 tsp cumin seeds1 ½ tsp coriander seeds1 tsp peppercorn1 small piece of mace1 tsp aniseed1-2 dried red chillisA handful of rose petals3-4 cups of waterMethod: 

1. Place all the dry ingredients in a blender and make into a paste and all the garam masalas into a powder in a grinder.
2. Rub the lemon juice all over the leg of lamb. Next mix the yoghurt with all the spice mixtures above and slit the leg of lamb all over.
3. Cover the lamb with marinate and keep for 1-2 hours to overnight, covered.
4. Heat oil in a large oven proof pan and seal the lamb on all sides. Add the later and cook on medium heat on the stove for up to 1 ½ hours.
5. Once ready, dry out juices in the pan, let the leg of lamb rest for 15-20 minutes before carving and serving with reserve juices. Enjoy with sheermal, naan or rice and a crisp spicy cucumber salad and raita.