Name: Slow-cooked Indian-spiced lamb leg
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 1
Cuisine: indian
Ingredients: 2kg Whole Lamb Leg Roast; 1 brown onion, sliced; 3 garlic cloves, thinly sliced; 1 fresh long green chilli, sliced, plus extra, to serve; 2 tsp fenugreek seeds; 18.20 gm extra virgin olive oil; 1 large sprig fresh curry leaves; 3 tsp ground coriander; 5.00 gm ground cumin; 375ml (1 1/2 cups) Mutti Tomato Passata; 750ml (3 cups) chicken style liquid stock; Saffron rice, to serve; Yoghurt, to serve; Mango pickles, to serve; Coriander leaves, to serve

Slow-cooked Indian-spiced lamb leg

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Prep Time:
20 minutes

Cook Time:
300 minutes

Total Time:
320 minutes

Experience the exquisite flavors of India with this aromatic lamb dish.

Ingredients:

2kg Whole Lamb Leg Roast
1 brown onion, sliced
3 garlic cloves, thinly sliced
1 fresh long green chilli, sliced, plus extra, to serve
2 tsp fenugreek seeds
18.20 gm extra virgin olive oil
1 large sprig fresh curry leaves
3 tsp ground coriander
5.00 gm ground cumin
375ml (1 1/2 cups) Mutti Tomato Passata
750ml (3 cups) chicken style liquid stock
Saffron rice, to serve
Yoghurt, to serve
Mango pickles, to serve
Coriander leaves, to serve

Instructions:

Preheat the oven to 220C/200C fan forced. Arrange lamb, onion, garlic, chilli, and fenugreek in a roasting dish. Drizzle with oil and season generously.
Cook for 20 minutes until the onion is golden. Add the curry leaves, coriander, cumin, passata, and stock. Cover with baking paper and foil, then cook at 200°C/180°C fan forced for 4 ½ hours until very tender.
Garnish with saffron rice, yogurt, mango pickles, fresh coriander, and extra chili for added flavor and presentation.

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