Take your taste buds on a journey to India with Garam Masala Roasted Leg of Lamb, paired with our Spiced Basmati Turmeric Rice and Roasted Cashews-delicious served as part of a Holiday Spread or Simple Sunday Supper!
Slow Roasted Garam Masala Leg of Lamb
8 garlic cloves, finely chopped
2-inch piece fresh ginger, peeled, finely grated
2 tablespoons chopped fresh coriander root and stem
1 fresh red or green bird chili, finely chopped
2 teaspoons Nirmala’s Kitchen Ground Cumin
2 teaspoons Nirmala’s Kitchen Turmeric
1 teaspoon Nirmala’s Kitchen Garam Masala
2 teaspoons kosher or sea salt
½ teaspoon brown sugar
One lemon, juiced
2 medium red onions, peeled, cut into wedges
2 medium tomatoes, cut into wedges
1 tablespoon ghee or coconut oil
5-6 pounds leg of lamb (bone-in)
¼ cup of water
Fresh curry leaves (optional)
Spiced Basmati Rice with Turmeric and Roasted Cashews
1 tablespoon canola oil or ghee
1 teaspoon Nirmala’s Kitchen Turmeric
3 cups water
½ cup roasted cashews
Preheat oven to 170C/335F (standard) or 150C/300F (fan/convection).
Combine the garlic, ginger, coriander, chili, cumin, turmeric, garam masala, sugar, and lemon juice in a bowl.
Place onion and tomato in a large, heavy-based roasting pan. Drizzle with half the ghee or oil.
Place the lamb on top of the vegetables.
Use a sharp knife to score the lamb ½ deep, at 2-inch intervals, across the top. Rub spice mixture over the lamb and into cuts. Top with remaining ghee or oil.
Pour water into the pan. Cover tightly with foil.
Place in the oven and roast for 4.5 hours. Basting at two hours interval.
Remove from the oven, remove foil.
Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to the oven.
Return uncovered lamb to oven for a further 35 minutes or until well browned.
Remove lamb, spoon over pan juices generously.
Transfer to a serving platter, cover loosely with foil while you make the Basmati Spiced Rice (stays warm for 1 - 1.5 hours)
Meanwhile, to make the Spiced basmati rice.
In a very fine mesh sieve, rinse the basmati rice under cold running water until the water runs clear, about 1 minute. Set aside rice to drain.
Heat the oil or ghee in a large saucepan with a tight-fitting lid over medium heat.
Add the rinsed rice and turmeric. Stir for 15 seconds or until combined.
Add water and bring to boil.
Reduce heat to simmer.
Cover and cook for 15-20 minutes or until rice is tender. Set aside, covered, for 10 minutes. Use a fork to separate the grains.
Transfer to a bowl. Sprinkle with the cashew nuts.
To serve Roasted Lamb and Rice
Transfer lamb to a chopping board. Strain vegetable mixture into a bowl. Use the back of a spoon to press on the vegetables to extract as much juice as possible. Discard vegetables. Allow the fat to settle to the top. Remove and discard fat.
Shred lamb. Drizzle with pan juices. Top with curry leaves.
Serve with Basmati Spiced Rice.