Classic Kashmiri Masala Leg Roast

RECIPE

Kashmiri Masala Leg Roast (.a.k.a Raan Musallam)
Ingredients:2kg whole mutton leg,60g ghee (Clarified butter)/butter
Marinade-2 tablespoon red ginger garlic masala, 2 tablespoon ground garlic, 1 tablespoon ground ginger, 3 tablespoon lemon juice, 2 tablespoon brown vinegar, 1 tablespoon mustard powder, 2 tablespoon Kashmiri chilli powder, 2 teaspoon salt, 1⁄2 teaspoon turmeric powder,2 teaspoon coriander powder,1 teaspoon cumin powder,1⁄2 - 1 teaspoon chaat masala,50g sachet tomato paste/sauce, 1 teaspoon garam masala, 1 teaspoon white/ black pepper, Optional ½ teaspoon lemon pepper¼ - ½ cup fried onions (crushed fine)Good pinch cinnamon powder,Pinch nutmeg or clove powder (optional),1 cup plain yoghurt (preferably double cream),water as needed to cook.
METHOD1. Soak legs in water with a dash of white vinegar. Trim off excess fat.2. Drain. Make gashes all over here and there with a knife.3. Mix all ingredients together.4. Massage marinade into leg.5. Leave to soak overnight in fridge or for already 4hrs.6. Heat ghee (Clarified butter) in a large deep pot/ roasting pan.7. If steam roasting, then add in a little water, cover and cook on medium heat until tender. When done, place under the grill to redden and allow masala marinade to thicken.8. If roasting in oven pan, slice whole garlic head in half and one onion. Place down in baking pan, then place leg of lamb over. Cover with foil and cook in preheated oven on 200°C for 1hr, turning once in between. 9. Uncover, turn, brush with butter and roast on 170°C for another 20min. Be careful not to not let dry out.10. I like to toss potato wedges in marinade as well and roast on same pan, or fry and toss in garlic butter before serving. #mamataughtmewellrecipes
Note:I sometimes a bay leaf or too and also depending on how strong my red masala is, if the marinade is too hot, I add in a tablespoon or 2 of Trim to tone it down.

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