Details
Preperation time: 30 Minutes + 10 minutes for basting
Marination time: 6 hours, preferrably overnight (12 hours)
Baking time: 3 1/2 hours
Total Time: 10 hours and 10 minutes or 16 hours and 10 minutes
Serving size: 4-6
Ingredients:
- 1 lamb leg (slitted)
- 5 tbsp yogurt
- 2 tbsp crushed red chilli flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp ginger powder
- 1 tbsp salt
- 2 tbsp garlic paste
- 2 tbsp ginger paste
For Basting:
- 4 tbsp ghee, vegetable oil or butter
- 1 1/2 tbsp coriander powder
- 1 small cardamom stick
- 3-4 black pepper cloves
- 6-7 green chilli
Instructions:
- Mix all the ingredients well with the yogurt.
- Put the lamb leg in a large dish and apply the mixture to the lamb leg, making sure to coat both sides.
- Cover it with an aluminium sheet and allow it to marinate over night.
- Preheat the oven to 250°F
- After allowing it to marinate, transfer the lamb leg into a seperate, heat safe dish lined with aluminium foil and parchment paper, then cover it with the parchment paper and aluminium paper well.
- Put the lamb leg into the preheated oven and bake it for 1 1/2 hours, then take it out of the oven, change the temperature of the oven to 400°F, flip the lamb leg over, cover it again and put the lamb leg into the oven again for 2 1/2 hours. Take the lamb leg out and check that the internal temperature is 180°F-200°F.
- Now in a large pan/wok melt the butter and add in all the ingredients for basting except for the green chilli’s, mix this mixture together until combined, then add the green chilis and stir for 1 minute. Now place the lamb leg into the wok and baste for a minute, then cover and let it simmer for 5 minutes. Serve it while it’s still hot.
Enjoy!
