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PrintBRAISED LEG OF LAMB
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Clean the mutton leg, and make slits all over it with sharp knife to allow the marinade to penetrate inside it.
- Combine all the ingredients for the marinade in a bowl and apply the mixture into the mutton leg. Marinate for 3 to 4 hours, or cover and refrigerate overnight.
- Heat oil in a large pan and add whole spices and sauté for 1 minute.
- When the spices splutter, add the ginger paste and garlic paste and sauté for 3 minutes.
- Add fried onion with all remaining ingredients to the gravy mixture except fresh coriander. Cook till the oil floats on the surface of the gravy.
- Add the marinated mutton and cook for 10 minutes, until it turns to brown colour all over.
- Add sufficient water and cover and cook on low flame by occasional stirring until the meat becomes tender.
- Remove the leg of mutton from the gravy and set aside.
- Cook the gravy until it turns thick and then add the fresh coriander.
- Cut the meat off the bone in thick slices. Arrange the slices on a platter and pour the gravy over.
- Serve hot with Indian bread.
INGREDIENTS
- 1 kg leg of mutton or lamb, cleaned
For Marinade:
- 2 tablespoons red chili paste
- 4 tablespoons unripe papaya paste
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- Salt to taste
For Gravy:
- 6 green cardamoms
- 3 black cardamoms
- 8 cloves
- 2-inch stick cinnamon
- 4 bay leaves
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 3 large onions, finely sliced and fried brown
- 6 tablespoons tomato paste
- 2 tablespoons red chili paste
- ¼ teaspoon star anise (chakp phool) powder
- ½ teaspoon turmeric powder
- 3 tablespoons cashew nut paste
- 2 tablespoons poppy seed paste
- 1 tablespoon coriander seed paste
- 50 grams fresh coriander, finely chopped
- Salt to taste
- 6 tablespoons IDHAYAM Sesame oil
11 comments for “Braised Leg of Lamb”
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