Roast Leg of Lamb – Tandoori Style
Niloufer is a cookbook author and cooking instructor with a great passion for food and a love of world travel.
Shared from The Art of Parsi Cooking: Reviving an ancient cuisine.
- Servings 6
Ingredients
For the Marinade:
- 237 ml (8 ounces) thick plain yogurt
- 59-89 ml (2-3 ounces) fresh lime juice
- 4 garlic cloves, minced
- 15 ml (1 tablespoon) freshly ground ginger
- 15 ml (1 tablespoon) freshly grated lime zest
- 10 ml (2 teaspoons) salt
- 7.5 ml (1½ teaspoons) red chilli powder or paprika
- 7.5 ml (1½ teaspoons) ground coriander seed
- 5 ml (1 teaspoon) ground cumin
- 5 m l (1 teaspoon) garam masala
- 2.5 ml (½ teaspoon) turmeric
- 2.5 ml (½ teaspoon) mustard powder
The Roast
- One 2.3-2.7 kg (5-6 lb) leg of lamb
Preparation
- In a bowl, mix together the marinade ingredients.
2. Rub the marinade over the leg of lamb, and let it marinate overnight.
3. Preheat the oven to 191°C (375°F). Line a roasting pan with a large sheet of foil, and place the lamb on it, leaving the foil flat. Cook the roast uncovered for 30 minutes. Turn the roast and bring the sides of the foil up to enclose the meat. Reduce the temperature to 177°C (350°F) and cook until the lamb is really soft and coming off the bone, about 3 more hours. Let it stand and rest for 10 minutes before serving.
Niloufer Mavalvala
Born and raised in Karachi, with London, Toronto and Dubai all part of her life, Niloufer has travelled extensively. Passionate about culture through its cuisine she enjoys all cuisines of the world. Self taught, her experience through the years has driven her to write a blog NiloufersKitchen.com and publish two Parsi cookbooks – receiving 3 awards. She strongly believes that while we are identified by race, religion and colour, we share the tightest bonding through food. Her umpteen zoom demos through this pandemic have picked up momentum worldwide making #revivinganancientcuisine one recipe at a time her priority. Niloufer runs regular cookery lessons via Zoom.
Courtesy photo
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