With Easter weekend round the corner I was keen to share this recipe. I would be wrong in saying that this a quick in and out recipe, however the end result is worth the effort. A succulent melt in the mouth Indian lamb roast that bursts with flavours accompanied by a creamy masaledar gravy.
1 whole leg of lamb approx 2.5 kg serves 4-5 people
200 ml mustard oil
50 gms kashmiri chilli powder
Juice of 1 lemon
200 gms garlic paste
100 gms ginger paste
1 tbsp chopped green chilli
*1 raw papaya peeled and deseeded
*250 gms cashew nut and almond paste
8 onions sliced and fried until golden brown.
250 gms yoghurt
1 tbsp turmeric powder
2 tbsp cumin powder
1 tbsp coriander powder
1 tbsp kasoori methi powder (dried fenugreek)
2 tbsp garam masala
1 tsp elaichi powder (green cardamom)
1 tsp white pepper powder
1 tsp saunf powder (fennel seeds)
1 tsp nutmeg powder
1 gm saffron
1 tbsp rosewater
1 tbsp kewra (screwpine) water
100ml double cream (for gravy)
2 tbsp flaked almond (garnish)
Few sprigs of coriander leaves (for garnish)
4 boiled eggs (for garnish)
Make deep incisions on the leg. Add mustard oil, lemon juice, 1 tbsp salt, kashmiri chilli powder and ginger garlic paste. Rub into the leg and leave in the fridge covered for 4 hrs.
Mix all the remaining ingredients in a bowl, add 1/2 tbsp of salt and rub the mix on the lamb.
Leave to marinate overnight.
Reserve some fried onions for garnish.
Preheat the oven to 250 C. Add the lamb with the marinate in a roasting pan, add three cups of water to the pan, do not pour water over the lamb. This would assist in making the gravy and prevent the spices from burning.
Once the lamb is out of the fridge let it come to room temperature before roasting.
Seal the roasting pan with double aluminium foil and cook in the oven at 175 C for 4 hrs.
Keep checking after every one hour, if the water evaporates in the roasting pan add another cup of warm water as this is important for the gravy.
Transfer the lamb on a serving platter, spoon the gravy evenly and garnish with flaked almonds, fried onions, chopped coriander leaves and boiled eggs.
The roast lamb is best eaten with naan or paratha.
Transfer the lamb from the roasting pan. Remove excess fat or oil from the roasting pan. Add the remaining juices from the roasting pan to a sauce pan. Bring to a boil and add the double cream, stir until the gravy coats the back of your spoon. Once ready spoon the gravy evenly over the roast.
*To make papaya paste peel the skin and deseed papaya, cut into dices and blend in a food processor along with oil and water.
*To make almond and cashew nut paste, boil both of them separately for 15 mins, de skin the almonds and blend both of them together in a food processor with water to make a smooth paste. The consistency of the paste should be more or less like a thick milkshake.
I have added a brief video demonstrating the marination process with shoulders instead of legs. It does not cover the entire recipe but works as a guide.
If you have any questions on the recipe please free to leave a comment I will respond to you as soon I can.
Hope you enjoy the recipe.