This is another one of my mom’s ultimate-meat-lovers recipes. Best served with Pea Pulao and cucumber raita. You can swap out mutton leg for lamb shank if you prefer.
Mutton Leg Roast
Course: MainCuisine: PakistaniDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 mutton leg
¼ kg yogurt
4 potatoes
2 tbsp ginger & garlic paste
2 tsp salt
1 medium onion
1 cup oil
3 tsp coriander powder
2 tsp red chilli powder
Directions
- Have your butcher crack the bone slightly at the joints so that it can be easily folded to fit in the pan. Also have him put cuts on the meat against the fibre, this helps with marination.
- Marinate the leg in yogurt, garlic-ginger paste and salt for at least 8 hours or overnight.
- Slice the onions finely.
- Cut the potatoes in half. Season with salt.
- In hot oil add the onions and fry till golden brown. Spoon out of the pan and onto a plate. Set aside.
- In the same oil add coriander powder and chilli powder and stir for a few seconds. Make sure oil is not too hot or the spices will burn.
- Immediately add the leg and the fried onions.
- Cover and cook on low-medium flame for 1½ to 2 hours (could take more time depending on the quality of the meat); turning over every 30 minutes.
- Half way through cooking the meat (after the first hour), add in the potatoes.
- Cook till the meat is light brown. Insert knife to check if it’s cooked to the bone.
Notes
- Don’t keep opening the lid of the pan to check on the meat while it’s cooking. Meat needs steam to cook. Every time you open the lid it releases all the steam from the pan and takes a lot of time to get to that temperature again.
