Narciso’s Roast Lamb
Ingredients
1 2-3kg leg of lamb (bone in)
Salt
Green Masala Marinade:
1-inch piece of ginger
3 cloves of garlic
1 green chili
Small bunch of coriander
Lea & Perin
1 lemon
4 tbsp. oil
1 dried red chili
1 tbsp sugar
4 cloves
1-inch piece cinnamon
3 large onions chopped
1 tomato chopped
Tomato sauce
1 chicken cube
Water
Cooking Steps
Step 1
Pound the ginger, garlic, green chili and coriander in a mortar and pestle to make the green masala.
Make 3 large slashes in the meat. Rub salt all over and then apply the green masala mixture all over the leg of lamb. Sprinkle Lea & Perrin sauce and the juice of 1 lemon and marinate the meat for a couple of hours.
Step 2
Heat the oil in a large saucepan - add the dried red chili, and 1 tbsp of sugar. After a few seconds as the sugar starts to caramelize add the chopped onions and fry until soft and light brown.
Add the chopped tomato, tomato sauce, Lea & Perrin sauce, and 1 chicken stock cube to the pan and fry well. Add the leg of lamb, browning well on all sides.
Add enough water to just cover the meat, cover and cook on a low flame for approximately 40-50 minutes on the hob until half the water has evaporated
Step 4
Then place the meat in the oven on Mark 3-4 (160-180F) and cook until the meat is soft and tender approx. 1- 1 ½ hrs.