Tuesday, 3 February 2009

Mumma's Lamb Roast


My parents were very very social so almost every weekend we had dinner parties some at our house and some at others. While growing older I remember having lamb roast very often in those gathering I simply loved it. It was so juicy and succulent I can actually feel the taste and texture in my mouth right now as I write about it. This is one recipe I really don’t want to change because it reminds me of Mumma and maybe this is why I keep this recipe too close to my heart I know this one by heart. It was one of the first things Mumma taught me to make. I always liked cooking yet more I love the idea of people loving it and almost eating up their fingers like I do till date sometimes.;)
We tend to usually forget to thank our mums to teach us a lot of things specially cooking. I really thank mumma for teaching me and making me responsible for cooking at a very young age, because today most of the people I know love what I cook. Had it not been for her I may not be able to cook so well. So here’s My Mumma’s one of the best recipes. i think this recipe is so easy that i make it with my kids and they love all work.ofcourse i was keeping an eye on them.

  • 1 Lamb leg
  • 1 Tbsp Garam masala
  • Half of coriander bunch
  • Half of mint bunch
  • 6-10 Chillies ( can have more if you like it hot)
  • 2 tsp Meat tenderiser or 2Tbsp raw papaya grounded
  • 500g yogurt (greek yogurt)
  • 1 Tbsp salt ( salt has to be more nearly as much as in the sae water)
  • 2Tbsp Ginger and Garlic paste
  • 1/4 cup oil
  1. Place all the ingredients in a blender, and blend well to a thick paste consistency.

  2. Then with a sharp knife sear the meat well. ( meaning hit it with knife and sort of make holes.)

  3. Place your lamb leg in a baking tray.

  4. Pour over the lamb leg the blended yogurt mixture. Leave it in the fridge over night or even a bit longer to marinate.
  5. Bake at 120deg c for 7-8 hours.

    The trick to this recipe is the longer you leave it to marinate the better and the slower you cook it the better. Usually I put in the over at night and let is cook all night. By 9 in the morning its well cooked, meaning I cook it for more than 10 hours really. It all depends on how well cooked you want the meat to be. …hope you like it too ..enjoy..


  1. mmm looks absolutely mouth-watering! will def try it out asap i get out of my couch-mode. Actually I have, yes I have that's right. Been cleaning around the house : ) -me-

  2. it was the best roast mumma made and now since i have been passed the recipe by thr GR8 u mine came out very fine...actually made it on a dinner when in-laws came for dinner and it was a HIT...:)

  3. Hey I finally gave this a try last week and hubby n I both loved it! The only variation made was; added a tab bit of viniger and I didnt have meat tenderiser nor raw papaya, yet it was still very soft and tender in the end. :) Thanks. -me-


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