Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          plain yogurt
   4                    garlic cloves
     1/3  cup           coarsely chopped fresh ginger
   2      teaspoons     ground coriander
   2      teaspoons     garam masala
   1      teaspoon      ground cumin
     1/2  teaspoon      ground allspice
     1/2  teaspoon      cinnamon
     1/2  teaspoon      indian chili powder
     1/2  teaspoon      ground cardamom
     1/2  teaspoon      ground fenugreek
   6      pounds        leg of lamb -- butterflied

Preparation:

In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours. Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135 degrees F for rare meat, 140 to 145 degrees F for medium. Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve. Yield: 8 to 10 servings.