Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
1 med leg of lamb
1⁄4 cup butter
2 Sprigs rosemary
2 tablespoon crushed garlic
1 tablespoon red ginger garlic masala
1 teaspoon paprika powder
1 teaspoon dhana Jeeru (Cumin) powder
2 tablespoon brown vinegar
2 teaspoon mustard powder
1 teaspoon crushed black pepper
2 tablespoon portuguese spice
1 sachet tomato paste
1 cup peri-peri sauce (brand of choice)
Salt (to taste)
Pinch red food coloring powder
3-5 cups water
Marinate leg and leave overnight in fridge.
Heat butter with rosemary.
Add leg with marinade and water and slow cook on med-low heat till tender.
Add water as needed to cook.
Spoon cooked marinade into gravy boat and serve on the side.
Drizzle lemon juice over before serving.
I served with Mc'Cains oven wedges and roti.