Chef Navin’s Easter Masala Lamb Roast

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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

INGREDIENTS:

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

METHOD:

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.

Masala Lamb Leg

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.

All Done! Lamb Masala Roast!

RECIPE – CUCUMBER RAITA

INGREDIENTS:

GREEK YOGHURT – 250 GMS

CUCUMBER – 1 NOS

SALT – TO TASTE

METHOD:

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

INGREDIENTS:

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

METHOD:

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.

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