Kashmir x Britain
Rogan josh roast leg of lamb
A whole leg of lamb wearing Kashmir's favourite red.
240 minTime
48 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original758kcalsame
48 gproteinsame
2 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cut deep slashes all over the lamb. Mix the hung curd, chilli, fennel, dry ginger, ground spices, garlic, asafoetida, mustard oil and 2 tsp salt. Rub in well and marinate 1 hour.
- 2Heat the oven to 160°C. Lay the onion and bay leaves in a roasting tray, set the lamb on top and pour the water around it. Cover tightly with foil.
- 3Roast in the oven at 160°C for 2 1/2 hours, basting twice.
- 4Uncover, raise the oven to 220°C and roast 20 minutes more.
- 5Rest the lamb 15 minutes. Skim the fat from the tray, mash the onion into the juices and simmer on medium heat 5 minutes, seasoning to taste.
- 6Whisk the curd with the mint, roasted cumin and remaining salt.
Serve it like this
Carve thick pieces onto a warm platter, spoon over the red gravy and finish with a stripe of mint curd, toasted fennel and fresh mint leaves.
