Fancy trying something different for your Sunday roast? This masala roast lamb is an Indian take on a traditional roast which will get the whole family coming back for seconds.
Recipe for masala Roast Lamb
- 2 Packets of Kohinoor Karahi Sauce
- 1 Leg or shoulder of lamb approx 2-2.5kg
- Salt – 15g
- Malt vinegar – 30g
- Ginger paste – 25g
- Garlic paste – 15g
- Yoghurt – 200g
- Chilli powder – 1 tablespoon
- Paprika powder – 1 tablespoon
- Turmeric powder – 1/4 tablespoon
- Garam masala – 1 tablespoon
- Cooking oil – 3 tablespoons
- Chopped coriander leaves – 1 tablespoon
- Cucumber raita – 500g of Yogurt and 1 grated cucumber
- Asparagus – 400g
- Roasted potatoes – 800g
Take a sharp knife and make cuts on the lamb.
Marinate with salt, half of the vinegar and ginger garlic paste. Marinated for at least half an hour.
Prepare the second marinade by mixing yoghurt, the remaining vinegar, chilli powder, paprika powder, turmeric powder and garam masala.
Apply this marinade on the lamb and keep in fridge for at least 1 day.
Bring out of the marinated leg of lamb from the fridge 1-2 hours prior to cooking to get it to room temperature.
Heat oven to 200 degrees centigrade.
Cook the leg of lamb in a baking tray with all the marinade for 30 minutes to brown the leg.
Pour 1 glass of water in the tray, cover with foil and reduce the heat to 180 degrees centigrade.
Cook for a further 2 hours, basting the leg after 1 hour of cooking.
When the leg is cooked, remove from baking tray and let it rest for ½ hour.
Strain the liquid in the baking tray, cook to reduce the liquid by half, then add the 2 packs of Kohinoor Karahi cooking sauce.
Pour the sauce on the cooked lamb and garnish with chopped coriander leaves.
Serve the masala roast lamb with cucumber raita, new season asparagus and roasted potatoes.