Lamb Leg Roast Curry

Share
85 Ratings
47 Reviews
Print
Recipe By Vahchef
130 m
4 servings
289 Cals

Karela Pickle

Sweet and sour bitter gourd pickle is a delicious Indian recipe served as a side dish.310...

Silky Butter Sauce In 2 Minutes

Butter Makhani Sauce is a very flavourful, aromatic butter based tomato cream sauce seaso...

Mixed Greens Sai Baaji

This traditional Sindhi recipe is a good combination of leafy vegetables with dal which p...

Turai Chana Dal

Turai Chana Dal Recipe is cooked with Turai and Chana dal. A healthy combination of India...

Lobia Fry 1

This super quick stir fry tastes yummy, can be served as snack or an accomplishment with ...

Dahi Bhendi

Dahi Bhendi is typical Rajasthani dish, spiced okra cooked in a tangy yogurt sauce. The d...

Lamb Leg Roast Curry Recipe, Sabji, How To Make Lamb Leg Roast Curry Recipe

Name: Lamb Leg Roast Curry
Prep time: 10 min
Cook time: 120 min
Total time: 120 min
Yield: 4

A whole leg of lamb is marinated with Indian flavors cover it with silver foil and cooked in an oven in slow.

About Recipe

koora, Kuzhambu, torkari

How to make Lamb Leg Roast Curry

(85 ratings)

47 reviews so far

Prep time
10 mins

Cook time
120 mins

Total time
130 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 4 persons
Published date : January 04, 2019

Ingredients used in Lamb Leg Roast Curry
• Pepper corns - 1 tea spoon.
• Green chilly - 4 numbers.
• Onion - 2 numbers.
• Tomatoes - 5 numbers.
• Potatoes (small) - 5 numbers.
• Carrot - 3 numbers.
• Ginger slices - 2 pieces.
• Kabab chini - 1 tea spoon.
• Salt - to taste.
• Fennel seeds - 1 tea spoon.
• Cumin powder - 1 tablespoon.
• Garam masala - 1 tablespoon.
• Red chilly powder - 2 tablespoons.
• Lamb leg - 1 number.
• Coriander stems - 1 bunch.
• Bay leaf - 6 numbers.
• Malt vinegar - 3 tablespoons.
• Water - 1 litre.
• Garlic - 10 cloves.
• Mint stems - 1 bunch.
• Oil - as required.
Method:
In a bowl add red chilly powder, garam masala powder, cumin powder, fennel seeds, salt, kabab chini, and mix this well. Take the lamb leg and coat this mixture on it, and give the 6 gashes on the lamb leg and stuff ginger, garlic pieces. Take a baking tray, add bay leaves, pieces of carrot, onions, potatoes, tomatoes, ginger, garlic, green chilly, peppercorns, on this arrange the leg of lamb. In this add steams of mint, coriander spread on top of this, add malt vinegar, water pour it on the tray and oil pour it on the meat, put the silver foil and bake them at 190 c for 2 hours. Now separate the pieces of potato and carrot. In a blender add rest of the onion, tomato, garlic, ginger, pieces and make a paste, cook this mixture till gravy thickens, add salt, this mixture pour it on the top of the leg of lamb and potato, carrot, pieces. Serve it

sushhr Posted on Sat Jun 15 2013

First one to comment... Vah chef kya bat hai....

Reply 0 - Replies

Cathii D Posted on Sat Jun 15 2013

I am excited to try this recipe in my slow cooker :)

"If you try hard you can put your finger inside....I don't know why I am good at it" ....lol hahah ...vahchef ou cheeky b*******

Anand Alphonse Posted on Sat Jun 15 2013

First to like.. :o

Amazing Riyaz Posted on Sat Jun 15 2013

Double meanings hhahaha...

farheen25 Posted on Sat Jun 15 2013

Wow this looks like a moroccon tajine of lamb

sten beetlex Darma Posted on Sat Jun 15 2013

Dear chef...ps do some pork recipies and game recipies like rabbit, turkey, duck etc...

Dee Pepper Posted on Sat Jun 15 2013

I just love how u describe each dish before preparing it. It makes me want to try it even more.

Glowingmom08 Posted on Sat Jun 15 2013

Looks really good...mouth water...just did not get the last spice you added, you said it was king of all spices. Thank you so much for sharing. God bless you and your family.

kumbackquatsta Posted on Sat Jun 15 2013

best recipe yet! more lamb!

Lokesh Biswas Posted on Sun Jun 16 2013

"putting finger inside, m good at it" :D

Salamayamini Posted on Sun Jun 16 2013

kebab chini. it's easily available at any food store, and looks like black peppercorns, except it has a tail. also widely used in Sichuan cooking.