How to make
Make sure all the fat is removed from the outside of the leg. Then, place it in an oven dish. Put the almonds, onion, garlic, ginger, cayenne pepper and 3 tablespoons of yogurt in a food processor and blend until you have a paste.
Pour the remaining yogurt in a bowl and beat with a fork until smooth and creamy. Add the paste from the food processor, cumin, coriander, cayenne, salt and Garam masala. Mix well.
Rub the paste on the bottom of the leg generously, then with a sharp knife make holes on its surface and put paste in them too.
Turn the leg over and repeat the same procedure on the other side. Pour the remaining paste on and around the meat. Cover the oven dish with foil and let it sit in a refrigerator for 24 hours.
After 24 hours have elapsed, remove the oven dish from the refrigerator and let the meat get down to room temperature. Remove the foil.
Heat the oil in a small skillet over medium heat. When it heats up, add the cloves, cinnamon, cardamom and black pepper. When the cloves swell (this will only take a few seconds) pour the hot oil over the meat with spices. Preheat the oven to 390°F (200°C).
Again, cover the oven dish with foil. Bake 1 hour 30 minutes, then remove the foil and bake another 45 minutes. Pour the sauce over the meat 3-4 times during that time.
Sprinkle raisins and almonds over the meat and cook it for another 5-6 minutes. Remove the oven dish from the oven and let it stand for 15 minutes. Remove the meat from the oven dish and place it on a warm platter. Spoon out all the grease from the surface of the sauce. Using a slotted spoon, remove the pieces of spices.
Pour the purified sauce over the meat. The dish can be served with potatoes - you can roast the potatoes in the sauce after you take out the meat.
