INDIAN LAMB ROAST
Mini-Trivia: This is an Indian variety of roast. It has been very popular with the Mughal emperors, who had this made with leg of goat or lamb (raan). You can also use beef or lamb for this. It restuarants, it is often made with the leg bone it, but for a home cook it is easier to handle a boneless piece. I've use a slab of meat with a slice of leg bone in it, for additional flavor. Unlike the western roast, which usually keeps the skin on, Indian roast is made without skin. This allows the spices to penetrate the meat and add flavor to it.
The end result is a spicy flavorful meat. The fried onions, as sides, provide the sweetness to balance the spice. The recipe below is actually quite light, and if you like more heat you can increase the red chilli.
INGREDIENTS
Lamb/Beef/Goat - 1 kg big chunk
Yogurt - 200 gms (beaten)
Oil - 150 gms
Onion Medium - 2 (finely sliced)
Ginger Paste - 1 tbsp
Garlic Paste - 1 tbsp
Salt to Taste
Grind together the following spices to make a Masala paste
Green Cardamom - 5
Cinnamon - 2"
Clove - 6
Dry red chilli - 4
Cumin seed - 2 tsp
Coriander seed - 2 tsp
Poppyseed - 2tsp (sliced/crushed)
METHOD
1. Make deep gashes in the meat with a knife. Mix the masala paste, ginger/garlic paste, salt and rub all over the lamb. Leave aside for 2 hrs.
2. Boil the lamb chunk with a little water (half a cup or so), until half tender. Pour the beaten yogurt and cook untill all the moisture has evaporated.
3. Heat oil in a flat frying pan, and fry onion till golden brown in color. Drain and keep aside.
4. In the same oil, fry the lamb piece or roast in a hot oven for 15 minutes. Turn once to brown on both sides.
Cut in to slices and serve hot. Garnish with fried onions
Notes:
If the yogurt is too sour, mix with a little buttermilk, or milk to reduce the sourness.
In step 2, if lamb is fully cooked, but the water has not evaporated yet, then take out the lamb and boil the liquid till it is thick. It can be basted over the lamb at the end, or used as a flavoring sauce along with the dish.