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PrintLAMB POT ROAST
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Spoon the spicy mixture over the leg of lamb and rub into the meat, make sure it is well coated and set aside.
- Heat the oil in a pan. Add the meat to the pan and place the onion alongside the leg of lamb.
- Add enough water to cover the meat and cook over a low heat for 2-3 hours, turning occasionally.
- Once the water has completely evaporated, turn the roast over to brown it on all sides.
- Remove the roast from the pan and transfer to a serving dish.
- Cut the roast into slices. Serve with rice and Potatoes with Spices and Onions.
INGREDIENTS
- 2.5 kg leg of lamb, remove the fat and prick all over
- 250 ml Cooking oil
- 1 onion, peeled
- 2 litres water
Spicy Mixture
- 1½ inch fresh ginger root, finely chopped
- 4-6 fresh garlic cloves, crushed
- 2 teaspoon black cumin seeds
- 4-5 black peppercorns
- 50 ml lemon juice
- 3 cloves
- 2 teaspoon garam masala
- Salt and chilli powder, to taste
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