Spiced Leg of Lamb
Spiced Leg of Lamb
Get this quick and easy Indian lamb recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 4 hours 15 minutes
  • Cooking Time 3 hours 5 minutes
  • Yield 6 - 8 servings
  • 25 kilograms (4-5 lb) whole leg of Lamb with excess fat trimmed
  • 3 Garlic cloves, finely grated 8 cm (3 inches) fresh Ginger, finely grated
  • 2 tablespoons of green Papaya, finely grated (see Cook Notes)
  • 4 tablespoons of plain yoghurt
  • 2 teaspoons of salt
  • Roasted freshly ground whole spices
  • 1 teaspoon of Cloves
  • 1 teaspoon of whole Peppercorns
  • 1 teaspoon of whole Coriander seeds
  • 8 cm (3 inch) stick Cinnamon
  • 2 Bay leaves
  • 250 grams (8 oz) or 2 medium Onions
  • 50 millilitres (&frac114; fl oz) oil
  • 750 millilitres (¾ pint-&frac114; pints) water
  • For the garnish
  • 2 fresh Tomatoes, diced into 1cm cubes
  • ½ bunch of Coriander, finely chopped
  • 2 green Chillies, sliced into julienne strips
  • 3 spring Onions, coarsely chopped
  1. Pre heat the oven to 200oC/400oF/Gas Mark 6-7
  2. Dry roast all the spices in a non-stick pan until lightly browned, cool down and grind to a fine powder
  3. Put all the finely grated ingredients into a wide bowl, with yoghurt and salt to taste; mix the ingredients well and add the ground spice powder
  4. With a sharp knife, make incisions all over the leg of lamb. Rub the marinade into the meat, filling the gashes, and leave to one side for 2-4 hours or overnight. The longer the meat is allowed to marinate the more the flavours will infuse into the meat
  5. Place the joint into a greased roasting pan. In a separate pan fry the onions in the oil until golden brown, and then pour the contents of the pan over the leg of lamb. Add the water to the roasting pan, cover with foil and put it in the pre-heated oven
  6. After 20 minutes reduce the oven temperature to 180oC/350oF/Gas Mark 4 and cook for around 2 hours. Turn the joint over every 20 minutes and baste to keep the meat moist, until the joint is completely tender and cooked through. 45 minutes before the end of the cooking time remove the foil to brown the joint
  7. Alternatively you can slow cook the lamb with the foil on for around 3 hours at 150C, this will braise the meat slowly
  8. Add the garnish ingredients to the roasting pan 5 minutes before the end of the cooking time. Let the meat rest, covered loosely with the foil, for 15 minutes before carving. Serve with the garnish spooned over the meat

COOK NOTES: Papaya is used as a tenderizer in this recipe. If you can’t find it, you could also use green mango or even pineapple instead

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