Leg Roast (masala)my Style

RECIPE

Note: +- 1 ½- 2 kg leg of lamb .washed and put deep stab cuts( so marinade goes well into the cuts )
1 tablespoon ginger garlic1 teaspoon salt 1 tablespoon Dhana jeera pwdr1 tablespoon kashmiri chilli or any chilli pwdr1Tblsp chops & Steak spice1 teaspoon crushed Red chilli1 teaspoon tumeric1 tablespoon lemon juice1 teaspoon worcester sauce2 tablespoon tomato sauce2 tablespoon oilMixed herbs rosemary etcMake a paste rub onto legMaking sure you rub well into the deep cuts ..Marinate for few hours or you can wrap in foil and put in freezer bag and deep freezeMethodRemove foil...place leg in pot or deep casseroleAdd 1 cup water cover with lid or foil to steam for 1 hour on stove ( I do this but you can skip this step and put straight into the oven )Remove pot and place in oven bake for 2-½ -hours@ 180* ( p.s...I bake extra time ..and the roast is soft..)Remove..place on serving platter...Garnish with green dhania (coriander)The gravy thats left in potAdd any sauces to give it a saucy gravy Pour over roast when servingEnjoy with Potato bake salads...rolls...Roasted veges...etcEnjoy..

INFO & TIPS

Leg Roast with a diff


Use 1 Tblsp Cajun spice ( Gorimas)
1 Tblsp Orange spice (Gorimas)
1Tblsp Lemon peper
1 Tblsp green ground Chilli paste or Green Masala
1 tsp Ginger Garlic
1 tsp Garlic
1 tsp dhana jeera mix (optional)
1/2 tsp tumeric (optional)
1 Tblsp chops and steak spice
Rosemary mixed herbs mint
Etc
2 tblsp oil
1 Tblsp lemon juice
Use same method of cooking..cover with foil or lid on stove 1 hour 1 cup water
And bake for 2 1/2 hours at 180*
See my Leg Roast (masala) also for method

POSTED ON

04 Sep 2017

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