Roast Lamb Leg with Saffron and Dry Fruits Recipe

3/4 kg

2 tablespoons

1

1 tablespoon

1 tablespoon

Marinade

1/2 cup

1 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

1 tablespoon

2 tablespoons

Ground to a thick

paste with little water

1/2 teaspoon

1/2 teaspoon

50 grams

4 tablespoons

1/3 cup

1/4 teaspoon

Whole leg of tender lamb

Oil

Medium onion, chopped

Red chili powder

Garam masala powder

Ghee for basting

Curd, whisked

Garlic paste

Ginger paste

Salt

Lightly roasted gram flour (besan)

Grated raw papaya

Lime juice

Powdered nutmeg

Powdered mace

Dry coconut

Sultanas

Almonds

Saffron

• Wash leg and pat dry.

• Make deep cuts in the meat right up to the bone, about 2 cm apart.

• Heat oil in a non-stick pan, add onion and fry till brown and crisp.

• Drain and crush onion.

• Combine ingredients for marinade, mix in crushed onion, rub into meat, making sure the marinade enters the cuts, and marinate for 6-8 hours.

• Mix together chili powder and garam masala and rub into meat.

• Apply ground paste all over the meat and place it on a greased baking tray.

• Sprinkle ghee over meat and roast in an oven preheated to 200^oC for 15 minutes.

• Reduce heat to 180^oC and roast for a further 20-25 minutes till light brown.

• Baste occasionally with ghee from the tray while roasting.

• Serve.