Spiced Roast Lamb (Recipe)
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We found this delicious recipe for spiced roast lamb in a book called "Cooking with my Indian mother-in-law" by Simon Daley (with Roshan Hirani), a book about Indian home cooking written by a man learning to cook Indian cuisine from his future mother-in-law, recreating the dishes she teaches him and writing down the recipes. The book has lots of wisdom regarding spices and ingredients, as well as recipes for many different Indian dishes - meats, vegetables, rice, fish, chutneys, and more. Here is the recipe for spiced roast lamb:
"Spiced roast lamb Sekelu ghosh In simple terms this is roast leg of lamb with an Indian twist. A rich marinade flavours and tenderises the meat, cooking down to a tasty crust and thickened masala to serve alongside the roast. It's great for a party -- the lamb leg looks bountiful and celebratory and is delicious hot or cold. And it couldn't be simpler to prepare: it's just a matter of marinating the lamb the night before, then roasting it for three hours or so, with little further attention required. Present the joint proudly on a large platter, letting guests carve their own servings to eat with warm pitta bread or naan, salad leaves, Raitha (page 130) and some of the sauce. As you would expect, roast potatoes make a good accompaniment, especially the Spiced Roast potatoes on page 89. |
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1 leg of lab, weighing about 1.6kg/3.5lb
8 cloves garlic
7.5cm/3in ginger
1 teaspoon salt
3 tablespoons yoghurt
3 tablespoons groundnut (peanut) oil
275ml/10fl oz crushed canned plum tomatoes and juice (about two-third of a can)
1 teaspoon chilli powder
1/2 teaspoon turmeric
For 6-8 people (or more as part of a buffet)
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Put the lamb in a deep, non-reactive dish. Take a sharp knife and stab the meat deeply all over - this will help the marinade permeate the meat. Crush the garlic and ginger with the salt to a paste. Mix with the yoghurt, oil, tomatoes, chilli powder and turmeric and stir well. Pour the marinade over the meat, rubbing it in well and turning the meat to coat all over. Cover the dish with clingfilm (plastic wrap) and place in the fridge for at least 8 hours or overnight if possible, turning the meat from time to time.
About an hour before you want to cook the lamb, remove it from the fridge to allow it to come up to room temperature. Then, about 20 minutes before you intend to cook, preheat the oven to 210°C/425°F/gas mark 7.
Put the meat in a roasting pan, pour in the marinade and turn the meat to coat it well with the marinade. Cover the pan with foil, leaving a small corner open to allow steam to escape. Place in the oven and roast for 30 minutes, then reduce the heat to 180°C/350°F/gas mark 4.
After about 1.5 hours, remove the foil, baste the meat with the marinade in the pan and return to the oven. Cook until the meat is tender (test by piercing the thickest part of the meat with a skewer - if the juices that run out are clear, the meat is done). This will take about 1 more hour. If you feel the meat is browning too much, cover it with foil again and continue cooking.
When the meat is done, remove it from the oven and place on a warmed platter. Cover it with foil and let it rest for around 30 minutes before carving - this will ensure juicy, tender meat. Avoiding pools of excess fat, scoop any remaining marinade from the pan into a bowl and keep warm, to serve alongside the joint."
(from "Cooking with my Indian mother-in-law" by Simon Daley with Roshan Hirani)
1 leg of lab, weighing about 1.6kg/3.5lb
8 cloves garlic
7.5cm/3in ginger
1 teaspoon salt
3 tablespoons yoghurt
3 tablespoons groundnut (peanut) oil
275ml/10fl oz crushed canned plum tomatoes and juice (about two-third of a can)
1 teaspoon chilli powder
1/2 teaspoon turmeric
For 6-8 people (or more as part of a buffet)
.............................................
Put the lamb in a deep, non-reactive dish. Take a sharp knife and stab the meat deeply all over - this will help the marinade permeate the meat. Crush the garlic and ginger with the salt to a paste. Mix with the yoghurt, oil, tomatoes, chilli powder and turmeric and stir well. Pour the marinade over the meat, rubbing it in well and turning the meat to coat all over. Cover the dish with clingfilm (plastic wrap) and place in the fridge for at least 8 hours or overnight if possible, turning the meat from time to time.
About an hour before you want to cook the lamb, remove it from the fridge to allow it to come up to room temperature. Then, about 20 minutes before you intend to cook, preheat the oven to 210°C/425°F/gas mark 7.
Put the meat in a roasting pan, pour in the marinade and turn the meat to coat it well with the marinade. Cover the pan with foil, leaving a small corner open to allow steam to escape. Place in the oven and roast for 30 minutes, then reduce the heat to 180°C/350°F/gas mark 4.
After about 1.5 hours, remove the foil, baste the meat with the marinade in the pan and return to the oven. Cook until the meat is tender (test by piercing the thickest part of the meat with a skewer - if the juices that run out are clear, the meat is done). This will take about 1 more hour. If you feel the meat is browning too much, cover it with foil again and continue cooking.
When the meat is done, remove it from the oven and place on a warmed platter. Cover it with foil and let it rest for around 30 minutes before carving - this will ensure juicy, tender meat. Avoiding pools of excess fat, scoop any remaining marinade from the pan into a bowl and keep warm, to serve alongside the joint."
(from "Cooking with my Indian mother-in-law" by Simon Daley with Roshan Hirani)