For those preparing for Easter, our Head of Development, Chef Navin Bhatia, has created a wonderful Indian twist on a traditional Easter roast, Masala Lamb! It’s easy to do and blends a mixture of spices for a burst of unique flavours.
RECIPE – MASALA ROAST LEG OF LAMB FOR EASTER
LEG OF LAMB – (2-2.5KG) – 1NOS
SALT – 15GMS
MALT VINEGAR – 30GMS
GINGER PASTE – 25GMS
GARLIC PASTE – 15GMS
YOGHURT – 200GMS
CHILLI POWDER – 1TSP
PAPRIKA POWDER – 1TSP
NUTMEG POWDER – 1/4 TSP
TURMERIC PWD – 1/4 TSP
GARAM MASALA – 1TSP
CINNAMON STICK – 2” PIECE-01NOS
CUMIN SEEDS – 1TSP
COOKING OIL – 30GMS
BAYLEAF – 4NOS
CORN STARCH – 1TBSP
Take a sharp knife and make cuts on the lamb, marinate with salt, half of the vinegar, the ginger paste and the garlic paste.
Keep marinated for at least half an hour, prepare the second marinade by mixing the yoghurt, chilli powder, paprika powder, nutmeg powder, turmeric powder, garam masala, cinnamon stick, cooking oil, cumin seeds, the bay leaf and the remaining vinegar. Apply this marinade on the lamb and keep in fridge for at least 1 day to marinate well.
Heat oven to 200 degrees, ensure that the leg of lamb is brought out the fridge 1-2 hours prior to cooking to get it to room temperature.
Cook the leg of lamb in a baking tray with all the marinade for 30 minutes to get colour on the leg, pour 1 glass of water in the tray, cover with foil and reduce the heat to 180 degrees centigrade,, cook for a further 2 hours basting the leg after 1 hour of cooking.
When the leg is cooked, remove from baking trey and let it rest for ½ hour.
Strain the liquid in the baking tray and thicken it with corn starch mixed in 20ml of water.
Serve the masala leg of lamb with cucumber raita, new season asparagus, roast new potatoes and tandoori roasted cauliflower.
RECIPE – CUCUMBER RAITA
GREEK YOGHURT – 250 GMS
CUCUMBER – 1 NOS
SALT – TO TASTE
Peel the skin of the cucumber and grate, press in hand to remove excess moisture.
Whisk the yoghurt with the salt and grated cucumber mix and serve.
RECIPE – TANDOORI ROASTED CAULIFLOWER
CAULIFLOWER LARGE – 1NOS
TURMERIC POWDER – 1/2 TSP
SALT – 10GMS
YOGHURT – 150 GMS
GINGER PASTE – 15 GMS
GARLIC PASTE – 10 GMS
CHILLI PWD – 1/4 TSP
GARAM MASALA – 1/2 TSP
COOKING OIL – 20GMS
Cut the cauliflower into 4 large pieces, boil water adding 4 grams of salt and the turmeric powder, blanch the cauliflower in boiling water for 5 minutes.
Remove from the water and allow to cool.
Make a marinade by mixing yoghurt, ginger paste, garlic, chilli powder, garam masala powder, cooking oil and remaining salt.
Marinate the cauliflower pieces for 30 minutes, cook in hot oven (200-225 degree centigrade) for 30 minutes to get a tandoori style roasted cauliflower.