Quick Q - re a Anjum Anand recipe

[TotstoTravel]

I've got the Anjum Anand INdian made Easy book and am making the honey-roasted spicy leg of lamb. Am a bit confused by one part of the recipe so am hoping someone else has either made this or would know what to do.

I've marinaded a leg of lamb overnight. It now says that I need to 'blend together 70g of the almonds, the yogurt and half the honey'. The ingredients call for '100g blanched almonds'.

The blanched almonds I have are whole. Do you think that I should be using the almonds whole or blitzing them up to mix with the yogurt and honey (all of which will be rubbed into the lamb before roasting). Am just not sure whether the almonds need to be whole or ground. Thoughts?

The recipe later goes on to say that the remainig almonds should be 'scattered over the lamb' - but that still doesn't tell me if they're whole or not

I made this recipe at Christmas, the almonds should be ground so they can be spread over the lamb and make a crispy coating when it's cooking in the oven.

Thanks a million. That's what I thought but it just doesn't say anywhere that they should be ground. Was it good? Hope so

Yes it was very good! Did your fridge smell good too? The spicey smell nearly knocked my BIL out when he went for his milk in the morning!

fridge smells fab!

Another Q - what did you serve with yours? The book suggests roast potatoes and a veg but that seems to normal to me and would prefer something more Indian. I was thinking of making some kind of rice together with the aubergines in yogurt (also in that book) along with some other veg - but am not sure how much gravy you get from the roast. Was going to to the aubergine to create more 'sauce' for the rice and nan breads we have but didn't know if perhaps there'd be enough gravy on it's own.

Sorry I missed you, you've probably finished now! We just did roast potatoes and they didn't like the gravy my fussy family but we always have dahl (red lentil curry).

Hope you enjoyed it! I did her fish curry from timesonline the other week and it was the best fish curry we've ever tasted - not sure if it's in teh book but it's on video online so very easy to follow!