Moghul-style Roast Lamb (Shahi Raan)
Spice up your Sunday roast with this Indian lamb recipe.
Serves: 8
Introduction
In India, this is a celebration dish often enjoyed at weddings. It’s a real show stopper but also very easy – great for if you’re hosting a dinner party or just want a simple Sunday Roast with a twist.
Ingredients
Serves 8 |
| 4 onions (chopped) |
| 4 garlic cloves |
| 2-inch ginger |
| 3 tbsp Ground Almonds |
| 2 tsp Cumin Powder |
| 2 tsp Coriander Powder |
| 2 tsp Turmeric |
| 2 tsp Garam Masala |
| Juice of one lemon |
| Salt to taste |
| 300ml natural yoghurt |
| 1 tsp Black Cumin |
| Leg of lamb (about 1.8kg) |
| Toasted flaked almonds, to garnish |
Instructions
- In a food processor blend the first 11 ingredients to make a smooth paste.
Gradually add the yoghurt, mixing well. - Stir through the black cumin.
- Make two or three deep diagonal cuts on either side of the thick end of the meat.
- Put the meat on a baking tray and push some of the spice mixture into the cuts. Spread the remainder all over the meat.
- Cover the tray loosely with foil and roast for 2- 2 1⁄2 hours at 190°C/Gas Mark 5. Remove the foil for the last 10 minutes of cooking.
- Allow the meat to rest for 10-15 minutes before carving.
- Garnish with toasted flaked almonds if you wish.
