Ariso Recipes
Slow-Braised Leg Of Lamb With Spices
Last update date: February 24, 2012
Indulge in the rich flavors of Slow-Braised Lamb with an array of aromatic spices. This tender, marinated lamb is slow-cooked to perfection, served with a delectable sauce infused with warmth and finished with a delightful touch of crispy fried onions. A culinary masterpiece awaits!
10 minutes.
Indian
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Ingredients
6
How To Cook?
1
Remove any excess fat from the leg or shoulder of lamb and make deep incisions all over the meat using a sharp knife.
2
In a bowl, combine ginger garlic paste, kashmiri red chilli powder, salt, and red wine vinegar to make a marinade. rub the marinade all over the lamb, making sure to coat it well. allow the lamb to marinate for at least 30 minutes or refrigerate for a few hours for better flavor absorption.
3
Preheat the oven to 150ÔøΩc (130ÔøΩc for fan-assisted ovens).
4
Place bay leaves, cinnamon sticks, and cardamom pods in a deep baking tray. place the marinated lamb on top of the spices. pour enough water into the tray, filling it three-quarters of the way up the lamb. cover the tray with foil and bake in the preheated oven for 2 to 3 hours, or until the meat is tender and easily falls off the bone. once cooked, remove the lamb from the oven and allow it to cool. reserve the cooking liquid.
5
After the lamb has cooled, make deep cuts into the meat and remove it from the bone. slice the meat into 1cm thick slices and arrange them on an ovenproof serving platter. brush the slices with ghee and keep them warm in a low-temperature oven until ready to serve.
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