Name: Special Mutton Leg Roast For Eid-ul-Azha
Prep time: 5 min
Cook time: 5 min
Yield: 12
Ingredients: Leg of lamb, trimmed of excess fat - 1 (5 pound); Plain yogurt - 4 cups; Ginger-garlic paste - 4 tablespoons; Lemon juice - 3 tablespoons; Ground red chile pepper - 2 tablespoons; Chaat masala - 2 tablespoons; Garam masala - 2 tablespoons; Salt, or to taste - 1 tablespoon; Red pepper flakes - 1 tablespoon; Ground turmeric - 1 tablespoon; Ground black pepper - 1 tablespoon; Ground cumin - 1 tablespoon; Ground coriander - 1 tablespoon; Vegetable oil - 1 cup

Special Mutton Leg Roast For Eid-ul-Azha

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Special Mutton Leg Roast For Eid-ul-Azha

1. Leg of lamb, trimmed of excess fat - 1 (5 pound)

2. Plain yogurt - 4 cups

3. Ginger-garlic paste - 4 tablespoons

4. Lemon juice - 3 tablespoons

5. Ground red chile pepper - 2 tablespoons

6. Chaat masala - 2 tablespoons

7. Garam masala - 2 tablespoons

8. Salt, or to taste - 1 tablespoon

9. Red pepper flakes - 1 tablespoon

10. Ground turmeric - 1 tablespoon

11. Ground black pepper - 1 tablespoon

12. Ground cumin - 1 tablespoon

13. Ground coriander - 1 tablespoon

14. Vegetable oil - 1 cup

How to cook deliciously - Special Mutton Leg Roast For Eid-ul-Azha

1. Stage

Cut deep slashes about 2 inches apart across the lamb.

2. Stage

Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.

3. Stage

Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.

4. Stage

Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.