ROAST LEG OF LAMB
         INGREDIENTS:

         1 1/2 kg leg of lamb

         2 tsp heaped, salt

         2 tsp heaped, ground black pepper

         2 1/2 dsp heaped ground garlic and ginger

         2 1/2 dsp heaped, red chilli masala

         7 1/2 tbsp corn oil

         12 ozs water

         2 large dried red chillies

         6-8 black peppercorns

         4-5 cloves

         1 inch cinnamon stick

         To make Red Chilli Masala

         Grind together:
         75 grms red chilli powder
         12 cloves garlic
         1 1/2 dsp cummin powder
         4 ozs vinegar

METHOD: Clean the leg of lamb and apply salt, pepper, ginger and garlic paste, and red chilli masala on both sides, covering the meat well. Then apply 2 1/2 tbsp of the corn oil. Poke the leg with a fork all over and refrigerate, preferably overnight or for at least 6 hours.

In a large pan heat 5 tbsps of cornoil till hot. Place the leg and fry on both sides, on a medium to low flame. Cook in a pressure cooker with 12 ozs of water, dried red chillies, peppercorns,  cloves and cinnamon. Cook for an hour to 1 1/2 hrs till tender. Alternatively cook in the oven on 350 degrees till tender. Serve hot or cold

 

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