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Special Mutton Leg Roast For Eid-ul-Azha
Special Mutton Leg Roast For Eid-ul-Azha
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Prep Time:
5 minutes
Cook Time:
135 minutes
Total Time:
320 minutes
Spice up your Eid Al-Adha with a flavorful yogurt-marinated mutton leg roast, infused with ginger-garlic paste and a blend of exotic spices.
Ingredients:
  • 1 (5 pound) leg of lamb, trimmed of excess fat
  • 4 cups plain yogurt
  • 4 tablespoons ginger-garlic paste
  • 3 tablespoons lemon juice
  • 2 tablespoons ground red chile pepper
  • 2 tablespoons chaat masala
  • 2 tablespoons garam masala
  • 1 tablespoon salt, or to taste
  • 1 tablespoon red pepper flakes
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup vegetable oil
Instructions:
  • Make deep cuts about 2 inches apart across the lamb.
  • In a bowl, combine yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander. Whisk until thoroughly mixed. Generously coat the lamb with the marinade in a dish, ensuring both sides are covered. Refrigerate, covered, for 3 hours to overnight.
  • In a large cast-iron pot over medium heat, heat oil. Gently lay the lamb leg in the pot. Cover with a lid and place a heavy weight on top. Lower the heat to low and cook for 1 hour. Flip the leg and cook for an additional hour.
  • Cook lamb until the liquid evaporates, and the meat is tender and golden for about 15 more minutes. Look for oils collecting at the edges. Use an instant-read thermometer, ensuring the meat reaches at least 130°F (54°C). Transfer to a serving dish.

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