Roasted leg of lamb is a nice festive dish to serve on special days. Today I bring for all of you this lovely special roasted leg of lamb. I have many followers from all over the world who are celebrating Ramadan so this is specially dedicated to them. I have done a special step by step video tutorial so you all can see how easy it is. Do try this out and give me feedback. If you do not like much spice please cut down on the spices and chillies. Mace, nutmeg etc all have a strong flavour which many might not be able to digest. This is an oil free recipe as lamb has enough of its own fat, tho i did trim off some.
1.200-1.500 kilos of leg of lamb,i removed a bit of the fat and made gashes in it
4 tablespoons of freshly made ginger garlic paste, i used my magic bullet
1 cup/120 grams of natural yogurt/curds/dahi..can also use lactose free yogurt
1 red tomato
Juice of 1 lime or more to taste
salt to taste
2 cups of water or as needed
A good pinch of Nitu Didi Pure Spanish Saffron
TO BE LIGHTLY ROASTED AND GROUND TO A POWDER
4 tablespoons of coriander seeds
1 tablespoon of cumin seeds
1″ stick cinnamon
4 pcs. of mace
1/4 of a nutmeg
8 green cardamoms
4-5 birds eye red chillies
Rub the leg of lamb with a little salt. Grind the spices and mix it with the yogurt and the ginger garlic paste. Add the saffron to it and rub the mixture well over the leg of lamb and marinate it for at least 6-8 hours or overnight. Put it in a pressure cooker or casserole dish with the onion, tomato and the water and lemon juice. Pressure cook it for about 10 whistles or 10 minutes after reaching pressure till its tender. If using a casserole dish you might have to add more water and cook it for about 45-60 minutes. Once its cooked, transfer the leg of lamb into a baking rack. Cool the liquid left in the pot and blend it in the blender. Roast the leg of lamb in a hot preheated oven at 220 degrees till just about roasted.
Remove the meat from the leg of lamb and cube it or you can serve the whole leg of lamb if you wish. Heat the liquid and serve it as a dipping sauce for the leg of lamb, or a soupy gravy to have with rice or to dip your bread into.
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The liquid once blended can be also frozen and used as a fragrant stock or used as yakhni (soup). It is quite strong, and should be used in small quantities.
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