Lamb leg roast

Lamb cut: Leg

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INGREDIENTS

1 leg of lamb cut into 4cm slices

1/2 tsp ginger

1/2 tsp garlic

1 1/2 tsps salt

1 tsp crushed dhana/coriander powder

1tspn crushed jeera/cumin

1/2 tsp turmeric/arad

1 tsp coarse red chillies

1 tomato liquidised

2 tblsps tomato puree

1 handful of fried onions

2 tblsps lemon juice

1 tblsp vinegar

1/2 tsp black pepper

1/2 tsp lemon pepper

1 tsp mustard powder

2 tblsp mayonnaise

Pinch of saffron

METHOD

Step 1

1. Marinate slices in the marinade for at least an hour. Heat a knob of butter in a pot.

2. Add in the marinated meat slices and cook for an hour and half, topping up with water in between cooking.

Step 2

1. Once 3/4 of the way done, transfer to a foiled oven tray. Decorate with pre-boiled baby potatoes.

2. Dot with butter and bake in the oven on 180OC to roast on the outside for an additional half an hour or until done.

3. Serve the roast with fresh naan rolls.

THE STORY:

A simple winter recipe, perfect for anyone looking for a winter warmer. Warming, hearty and soothing, this recipe is well loved by everyone and is especially synonymous with Ramadhaan. A soup-based gravy that is best served with naan rolls and lemon wedges for a tangy twist.