Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Jammukashmir · Dinner

Kashmiri Style Roasted Leg of Lamb

Traditional 7. Kashmiri Style Roasted Leg of Lamb recipe

🧺 Ingredients

• 1.2 kg leg of lamb (whole joint, boned and rolled, 1200g)
• 4 tbsp ghee (60g)
• 4 tbsp yogurt (60g)
• 1 tbsp ginger-chilli paste (12g)
• 6 garlic cloves (minced, 18g)
• 1 tsp salt (5g)
• 1 tbsp Kashmiri red chilli powder (6g)
• 1 tsp garam masala (2g)
• 1 tsp ginger powder (3g)
• ½ tsp turmeric powder (1.5g)
• 6 green cardamom pods (crushed, 6g)
• 4 cloves (2g)
• 1 inch cinnamon stick (3g)
• 2 bay leaves (1g)
• 1 cup water (240ml)
• 2 tbsp chopped mint (4g)
• 1 tbsp chopped coriander (3g)
• Lemon juice (1 tbsp, 15ml)

👩‍🍳 How to make Kashmiri Style Roasted Leg of Lamb

1. Preheat oven to 350°F (175°C)
2. Pat lamb dry with paper towel
3. Mix yogurt, ginger-chilli paste, minced garlic, salt, red chilli, garam masala, ginger, turmeric
4. Whisk until smooth paste
5. Rub this paste all over lamb joint, covering all sides
6. Let marinate 15-20 min
7. Heat 2 tbsp ghee in large heavy pan on high heat
8. Sear marinated lamb 2-3 min per side until golden-brown (seal in juices)
9. Remove from pan to cutting board
10. In same pan, add remaining ghee
11. Add whole spices (cardamom, cloves, cinnamon, bay leaves)
12. Let crackle 1 min
13. Return lamb to pan
14. Pour 1 cup water, turn lamb to coat with liquid and spices
15. Cover tightly with foil
16. Transfer to preheated oven
17. Roast 70-80 min until lamb is cooked through (165°F internal temperature on meat thermometer)
18. Remove from oven, let rest 10 min covered
19. Transfer lamb to cutting board, slice into ½ inch thick pieces
20. Strain pan juices through fine mesh
21. Pour pan juices over sliced lamb
22. Garnish with chopped mint and coriander
23. Squeeze lemon juice over top
24. Visual cue: Sliced lamb medium-rare to medium, juicy, aromatic pan juices with whole spices, herb garnish, light brown exterior, tender meat
25. ---

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