Roast spiced leg of lamb

Roast spiced leg of lamb

Raan

By
From
South East Asian Food

Ingredients

Quantity Ingredient
6 garlic cloves
3cm piece fresh ginger
1-2 teaspoons chilli powder, to taste
1/2 teaspoon turmeric
2 tablespoons fresh garam masala
1 cup yoghurt
2 tablespoons ground almonds
3 tablespoons chopped fresh mint
salt, to taste
2kg leg lamb or mutton, with bone

Method

  1. Mash the garlic and ginger to a fine paste in the usual way. Mix the paste with the chilli powder, turmeric, garam masala, yoghurt, almonds, mint and salt to taste. Trim the leg of all fat and membrane and make deep cuts all over with a pointed knife. Place the leg in a shallow cast-iron casserole or metal baking dish and spread the yoghurt mixture all over and around it, rubbing it well into the slits. Cover the dish with foil or a lid (or, best of all, both) and put it into the refrigerator to marinate for at least 24 hours and preferably for 2 days.
  2. Remove from refrigerator and allow, still covered, to come to room temperature. In the meantime, heat an oven to 150°C. Put the dish in the oven and cook for 2 hours or until very soft and tender (mutton may take longer). Raise the oven’s heat to 190°C, take off the coverings and roast the leg for another hour, turning it from time to time and basting it with the marinade juices.
  3. Remove meat to a serving plate and let it rest in a warm place for 10 minutes. Meanwhile tilt the oven dish slightly to encourage the oil to collect sufficiently to allow you to pour it off the top of the spicy sauce. If the sauce is very thick, put the dish over a low heat and add sufficient water, stirring all the time, to produce one that is of thick pouring consistency. Slice the meat at the table and pour the sauce into a bowl to be added as desired. Serve with pillau or Yellow rice, Rasam, Brinjal putchree or sautéed vegetables and side dishes.
Tags:
SBS
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