INGREDIENTS

1 Whole Leg of lamb or Shoulder

Marinade:
2 tablespoon ground dhania (coriander)
2 tablespoon ginger garlic masala
2 tablespoon ground jeeru (cumin)
2 tablespoon coarse red chillies
1 tablespoon salt
Vinegar to make a paste

Few whole cloves and peppercorns

Sauce:
4 tablespoon Steers peri peri sauce
4 tablespoon Steers Garlic sauce

METHOD

Wash, clean and remove main vein from whole leg mutton. Cut slits on top and under leg and stuff with few cloves and pepper corns. Mix marinade ingredients and rub over mutton and in between slits. Marinate overnight.

Place butter or ghee (Clarified butter) in a pot and put stove on high heat. Place marinated leg into pot and once starts to sizzle lower heat and simmer/cook for approximately 4 hours or until meat is soft and tender.

Before serving mix the two steers sauces and put in pot and mix with the gravy from the roast then coat both sides of the roast. Serve Hot with roast vegetables.

INFO / TIPS

Remainder gravy can be served in a gravy boat. Enjoy!

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