Ingredients
- Marinade and Lamb:
1/4 cup vegetable oil
1 1/4 pounds white onions, chopped
4 garlic cloves, chopped
3 serrano chiles, sliced into rounds
1 2-inch-long piece fresh ginger, peeled, thinly sliced
10 whole cloves
1 tablespoon cumin seeds
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon black peppercorns
7 1/2 cups (60 ounces) plain whole-milk yogurt, divided
6 tablespoons fresh lemon juice
1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)
4 1/2 teaspoons coarse kosher salt, divided
Topping:
2 cups sliced almonds (about 7 ounces)
1 cup raw cashews (about 5 ounces)
1/2 cup (packed) golden brown sugar
1 tablespoon coarse kosher salt
Description
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