Mamta's Kitchen - A Family Cookbook





Slow cooked roast leg of lamb

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On 06/01/2010 03:01am, SteveAUS wrote:

I know its not one of Mamtas recipes but I just wanted to share this from last weekend that I posted on another forum.

I just slow cooked and ate the best roast leg of lamb I have ever eaten.

Cut slits in the leg and spoon in some shredded garlic. Sprinkle over the top cumin powder, smoked paprika powder and some cinnamon powder. Try and get this into the slits too. Roughly chop a big handfull of fresh coriander leaves and rub over the leg. Try and get this into the slits too. Season with salt and pepper and drizzle with oil. Give it a good rub, cover with glad wrap and leave in the fridge over night.

In the morning preheat the oven at 200 and put a bit of water in the roasting dish that the leg has been sitting in. Put it in the oven for about half an hour to get some colour and juices bubblling. Take it out and cover tightly with alfoil. Put it back in the oven on about 150 and let it cook. An hour before you want to serve take the foil off and turn heat up to 200. This is when I put my roast vegies in (in another dish though). I started mine at 9.30 this morning and cooked for 7 hours. After the hour at 200 it'll be done. Take out and dish up.

The meat will be falling off the bone and be beautifully tender, juicy, moist with crispy bits on the outside. It didnt need to be carved, it was just falling apart like butter and melt in your mouth. Served with roast potatoes, pumpkin, carrots, broccolli and gravy. Have to say its the best roast I have ever cooked with lots left over for cold fresh bread sandwiches later on. I wont be cooking one again for the usual 2 hrs.

Cheers

Steve

Mamta, next time i'll try one of your recipes as I was toying with the one of yours of someone else's but didnt quite have enough ingredients to do yours.

On 06/01/2010 06:01am, Mamta wrote:

This sounds very good Steve. Though I don't eat meat any more, I could almost taste it :-)!

Was it someone elses recipe or you made it up from someone else's recipe as a basis? You know you can have your recipes on this site, if you send tem to me in recipe format, with pictures.

Mamta

On 06/01/2010 04:01pm, Lapis wrote:

This sounds similar to a Raan.

It seems somewhere between a full roast and a braise. The latter is very Indian in nature. For a korma type braise (the original types of korma!) a leg of lamb (or goat) was marinated with spices and curds, placed in a deep pan with vegetables and a little fat/oil and water, so that the liquid level does not reach more than half way up the joint (always on the bone). The pan is sealed by a strip of pastry dough, and cooked on a low heat (120-140?C) until done. The meat will brown, but only that part above the liquid. If you want all the meat to bown, you have to shake the pan so that the meat turns around a few times, exposing it all to the air at some time. A whole chicken done this way is classic Indian (well, Moghul, anyway.

On 06/01/2010 09:01pm, SteveAUS wrote:

Hi Mamta the recipe and cooking instructions wasnt mine though the original didnt have paprika and cinnamon. So, no not technically mine.

Cheers

Steve

On 08/01/2010 04:01pm, Phil wrote:

Sounds good!

We've been doing an Indian leg of lamb dish for years which involves a 24 hour marinade in spicy yoghurt. It's really special. Contains almonds: yummy!

On 13/01/2010 04:01am, SteveAUS wrote:

Phil, care to share your recipe and method?

Cheers

Steve

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