Masala nu roast gos

Slow-cooked shank of lamb masala

By: Cyrus Todiwala
From: Mr Todiwala's Bombay
Serves: 6-8
Photographer: Helen Cathcart

This is a Parsee-style roasted joint of lamb. Once roasted, the lamb may be sliced and served cold as a sandwich filler or served hot with the gravy and potatoes shown opposite and boiled rice. This style of marinating is quite typical but very adaptable and the simplicity of it all makes it suitable for most meats or a whole chicken.

Ingredients

Quantity	Ingredient
1-1.25kg	half leg of lamb, knuckle-end
1 teaspoon	cumin seeds
1 tablespoon	coriander seeds
6-8	large red chillies, cut into pieces
50g	fresh ginger, roughly chopped
50g	garlic cloves
10	small potatoes
2-3 tablespoons	sunflower or rapeseed oil
2 x 2.5 cm piece	cinnamon stick
3-4	green cardamom pods, split
2-3	cloves
3-4	black peppercorns
	water, or lamb or chicken stock, as necessary
3	onions, chopped
200g	tomatoes, chopped
1 teaspoon	salt
2 tablespoons	coriander leaves, chopped

To serve

Quantity	Ingredient
	* baafaela chawal [rid:9909]

Method

Trim the leg of lamb of fat, if necessary.
Toast the cumin, coriander seeds and red chilli in a dry frying pan over a low heat for about 30 seconds until fragrant and just changing colour. Tip out of the pan and cool.
In a clean coffee grinder or small food processor, grind together the ginger, garlic and the roasted cumin, coriander and chilli to a fine paste with only a splash of water to form a thick paste. Set aside.
Peel the potatoes, remove any spots, wash and keep them covered in cold water. In a large, flameproof casserole big enough to take the leg of lamb add the oil and heat until a light haze forms. Reduce the heat a little and add the leg of lamb. Brown well on all sides until the meat is well sealed and coloured.
Remove the lamb from the casserole and add the whole spices. Sauté for a minute or so over a low heat until the cloves swell slightly, then deglaze the casserole with a little water, lamb or chicken stock, and scrape up any sediment from the base of the pan with a wooden spatula.
Add the onions and continue to cook until the liquid evaporates and the onions are now being sautéed. When soft, about 5 minutes, add the masala paste and salt. Deglaze the container with a little water and tip it into the casserole too. Continue cooking for about 5 minutes, stirring, until the oil is released again.
Preheat the oven to 180°C. Cook the lamb in the oven for 15 minutes then remove and turn the meat over, adding a little water or stock, if necessary, to prevent it drying out. Coat it well with the masala. Cook for a further 30 minutes. The lamb should be approximately half cooked.
Add the chopped tomatoes and the potatoes and, if necessary, a little more water or stock. Cover and continue cooking for a further 10–15 minutes. Check if the meat is cooked. If not using a thermometer the best way to test the lamb is to check the shrinkage and texture. When the lamb is almost cooked the muscles at the shin will have retracted from the bone and the lamb will feel soft to the touch. If in doubt, insert a thin skewer or a roasting fork and check to see if the fluid released is running clear (pink lamb is OK). When the lamb is done transfer it to a carving dish and remove any gravy stuck to it. Remove the potatoes and keep warm.
Spoon off any fat from the gravy. Check the consistency and, if necessary, add enough water or stock to give a pouring consistency. Boil it over a high heat for a minute or two and add little freshly chopped coriander for a touch of magic.