|
|
|
|
Ingredients:
1 tsp Salt
4 tbsp Oil
500 gm Curd
1½ kg leg of Lamb
1 tsp ground Cloves
2 tbsp Garam Masala
1 tbsp Tandoori paste
50 gm bottled Beetroot
1 tsp ground Cinnamon
2 tbsp chopped Mint leaves
2 tbsp chopped Coriander leaves
Method:
Preheat the oven to 180°C/350°F/Gas Mark 4. Trim all the fat and membranes off
the leg of lamb then make a number of small gashes in the flesh.
Put all the remaining ingredients in a food processor and grind to a paste.
Line a roasting tin with foil. Coat the lamb liberally all over with the spicy
paste, using about half the mixture.
Loosely cover the lamb with more foil and roast in the centre of the oven for
about 2 hours.
Remove the foil and spread the lamb with about half the remaining spice paste
and roast for at least a further hour. The flesh should fall off the bone.
Remove the lamb from the oven and keep aside.
Put the remaining spice paste in a saucepan with a little water, salt and garam
masala. Simmer for about 3 minutes.
Carve the lamb, pour the gravy over it and serve hot.
Serve 4-6
Tip: When grilling chicken, place bony or rib-cage side of chicken down
next to heat first. The bones act as an insulator and keep chicken from browning
too fast.
|
|
|
