Mutton leg roast recipe step by step

This is an excessively simple and heavenly sheep leg dish formula. We are utilizing lemon juice and yogurt as meat tenderisers. Give the lamb leg great 12-16 hours of marination. Also, you have delicate yummy lamb leg to appreciate. Lamb leg is called raan in Urdu. In this post the two terms are utilized conversely.

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TIPS:

For this raan, I made a flavor blend that you can make a couple of days ahead as well.

In the event that you are in rush and would prefer not to make this flavor blend. Use either raan masala or Indian curry masala. (Salan masala).

In the event that you wish to play around the formula, you can likewise add these to the flavor blend.

1 tablespoon dried up coconut

1/2 tablespoon fennel seeds (sauf)

1/2 teaspoon dark pepper

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Mutton Leg Roast Recipe

Prep Time
15 mins
Cook Time
2 hrs
Resting time (marination)
12 hrs
Total Time
14 hrs 15 mins
Course: Dinner Recipes, Main Course
Cuisine: Indian, Pakistani, World
Keyword: mutton leg roast
Servings6 servings
Calories696 kcal
Ingredients
Spice Mix

6-8 whole round red chillies

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon red chilli powder

1 teaspoon all spice powder

1 teaspoon salt

Marination

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 kg mutton leg

½ cup lemon juice

1 tablespoon ginger paste

1 tablespoon garlic paste

½ cup yogurt

Gravy

 cup cream

3 tablespoon chilli garlic sauce or ketchup

Tempering

2 tablespoon oil

1 tablespoon garlic

½ teaspoon cumin

3 green chillies

12 curry leaves

½ cup water to spread over baking tray

Garnish

Onion rings

Lemon wedges

Instructions

Spice Mix:

In a pan roast round red chilli, coriander and cumin seed for 30 second until fragrant.
Add red chilli powder, all spice powder and salt. Give it a stir and transfer to a food processor.
Grind mixture into a fine powder. Pass the powder through a seive and grind the remains once again. Seive again. Then discard the remains.
Spice Mix is ready.

Marinate:

Mix spice mix, lemon juice, ginger, garlic and yogurt in a bowl. Set aside.
Wash the mutton leg thoroughly, and leave the leg in colander to dry.
Poke the leg all around with a fork.
Then apply spice mixture throughly all over the leg.
Cover with cling wrap and store in fridge over night. (8-16 hours)
Next day, cook the mutton leg in wide pot with 2 cups of water. Keep the heat on medium low and cover the pot tightly to seal the steam.

The mutton leg will take 2-3 hours of cooking time. Keep checking at intervals of 30 minutes and adjust heat as needed.

When mutton leg is absolutely tender. Remove from heat and set aside.
Mix chilli garlic sauce, cream and remaining gravy from mutton leg in a bowl and cover all over the mutton leg.

Tempering:

In a pan heat oil and add chopped garlic. When garlic is golden add cumin, chillies and curry leaves. Let all crackle then pour tempering evenly over mutton leg.
Cook on stove:
Heat raan throughly on stove for 7-10 minutes on medium heat and then serve onion slices and lemon wedges.

Cook in oven.

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  1. Preheat oven at 300 F. Transfer raan with gravy over a baking tray. Add little water if there is no gravy in tray.( The water in tray will stop the gravy from burning.) Bake mutton leg for 10 minutes until roasted. Serve with lemon wedges, onion rings and chutneys.



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