2 tbsp. scooped finely chopped fresh ginger root
6 med. sized garlic cloves, peeled and coarsely chopped
1/8 tsp. cardamom seeds
1 inch piece stick of cinnamon, coarsely crushed with a rolling pin
8 whole cloves
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. ground hot red pepper
4 tsp. salt
1/4 c. fresh lemon juice
5-6 lb. leg of lamb, trimmed of all fell (parchment-like outer covering)
1/2 c. unsalted unroasted pistachios
1/2 c. seedless raisins
1/4 c. slivered blanched almonds
1 c. unflavored yogurt
1/4 c. honey
1/2 tsp. saffron threads
3 tbsp. plus 1 c. boiling water

Combine ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, hot red pepper, salt, and lemon juice in jar of electric blender. Blend at high speed for 30 seconds, turn off machine, scrape side of jar. Blend again until mixture is a smooth puree. Make about 12 slices 1 inch long and 2 inches deep on each side of leg of lamb. Rub spice puree over entire outer surface of leg, pressing it as deeply into slashes as possible. Place lamb in heavy casserole and marinate at room temperature for 30 minutes.

Meanwhile puree pistachios, raisins, almond and yogurt in blender and spread mixture evenly over lamb. Dip honey on top of leg, cover tightly and marinate in cool place for about 24 hours or at least 48 hours in refrigerator.

Preheat oven to 350 degrees. Drop saffron threads into small bowl, add 3 tablespoons boiling water and let them soak for 15 minutes. Pour saffron and soaking water over lamb. Pour remaining cup water down sides of casserole. Bring to a boil over high heat. Cover tightly and bake in middle of oven for 1 1/2 hours. Reduce heat to 250 degrees and bake 30 minutes longer or until lamb is tender and shows no resistance when pierced with point of a small, sharp knife.

Remove casserole from oven, uncover it, and let lamb cool in sauce for 1 hour before serving.