Mumma's Lamb Roast

MUMMA’S HARAY MASALA LAMB ROAST
( LAMB ROAST GREEN PASTE)

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.

INGREDIENTS:-

• 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

METHOD:-

1. Place all the ingredients in a blender, and blend well to a thick paste consistency.



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




4. Place your lamb leg in a baking tray.


5. Pour over the lamb leg the blended yogurt mixture. Leave it in the fridge over night or even a bit longer to marinate.
6. 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..