Indian Recipe for Lamb Pot Roast
INGREDIENTS- 2.5 kg leg of lamb
- 2 tsp garam masala
- 2 tsp garlic (crushed)
- 2 tsp fresh ginger (chopped)
- 1 tsp salt
- 4 black peppercorns
- 2 tsp black cumin seeds
- 3 cloves
- 1 tsp chili powder
- 3 tbsp lemon juice
- 1 large onion
- 1 1/4 cups vegetable oil
- approx. 9 cups water
- fresh salad greens
- pomegrante potatoes - side dish
- Remove as much fat as possible from the lamb (use a sharp knife)
- Using a fork, prick the lamb all over (easier penetration of flavor)
- In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
- Stir in the lemon juice, mix everything well together
- Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
- Set aside for 1/2 hour
- Heat oil in a large roasting pot
- Add the meat and place the whole onion beside it
- Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
- Should water evaporated after a while and the meat isn't tender, add extra water
- Once water has completely evaporated, turn the meat oven to brown the other side
- Transfer the roast to a serving platter and cut into slices
- You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
FYI: In India, there's an interesting pan called a degchi that is used for roasting meat. It is usually set over a bed of hot cashes. The lid has hot coals in it.
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