1 whole leg for roast1 tablespoon garlic1 teaspoon green masala1 ds oil1ds vinegar1 ds lemon juice1 tablespoon coarse dhana2 tablespoon shan tandoori spice1 teaspoon red chillies2 tablespoon yoghurt2 tablespoon steers peri peri1 teaspoon egg yellow colouring
Make deep slits in the lamb fill with whole garlic cloves and add a few whole green chillies then smear the marinade over the lamb..Take a large deep pot add 2 ds ghee (Clarified butter) few Elachi (cardomom) pods and black peppercorns then place lamb,sear on both sides then add 2 cups water and cook on medium heat for atleast 2,5 hrs,until tender.Then place in pan take a little masala and to it add yoghurt, 2tbs tandoori masala 2 tablespoon oil..mix well and brush over roast, then grill until slightly charred turning over in the process.Fry potatoes place in leftover masala and allow to cook nicly.Pour over the roast.Garnish with fried onions and dhania (coriander). Serve with raaita, puri/Naan/rollsEnjoy.
INFO & TIPS
ds-dishing out spoon
This recipes marinade is sufficient for ±2 kg lamb.
Ingredients can be adjusted to your quantity.
26 May 2023