Sunday, 17 February 2008

Roast Masala Lamb



Ingredients

1 4-5 lb lamb leg; deboned (ask your butcher)

Marinade:

1 large lemon; juiced

3-4 garlic cloves; crushed

3 inch ginger; grated

3-4 green chillies; minced

Salt

Sauce:

2 large onions; chopped fine

2 tablespoons oil

1 tspn cumin seeds

2 inch piece of cinnamon

3-4 cloves

2-3 cardomom pods

2 tspn tomato puree

½ cup water

1 tablespoon cumin and coriander powders

½ tspn tumeric

Method

Mix the marinade in a large glass dish, and marinate the lamb for overnight in the fridge.

Next day:

  1. Heat the oven to 220oC.
  2. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up
  3. Add the onions and fry until they are a rich golden brown, to save time, you can buy prefried onions - available in Indian shops.
  4. Add the tomato puree and water, cook for about 5 minutes, add the tumeric, cumin/coriander powders.
  5. When the sauce has cooled, apply it to the meat.
  6. Place the lamb in the hot oven for 20 minutes, lower the heat to 200oC and cook for 15 minutes per lb. For example for a 5 lb leg, you will need 1 ½ hours. This timing gives a fairly rare roast. If you like it well done increase the time by another 30 minutes.
  7. Remove the meat and place in a large dish and let it rest for 20 minutes, remove the sauce from the baking dish and place a gravy boat
  8. Slice the meat and serve with the sauce.
We served it with herbed pilau rice and spicy sweet corn.
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