Slow Roast Lamb Leg Recipe
The Slow Roast Lamb Leg Recipe I am making very easy steps and tender lamb leg that can be pulled off the bone.
Serve with Pakistani-style medium spicy gravy with roasted potatoes.
Servings 20
Ingredients
- 2.25 kg / 4.5 lb leg of lamb ( wash and dry )
- 2 tbsp ginger garlic paste
- 2 tbsp salt
- 4 tbsp yogurt
- 1 tbsp dry red chili flakes
- 2 tbsp Papaya paste ( helping to meat tender )
- 2 tbsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
FOR GRAVY:
- 1 onion sliced
- 2 potatoes cut into a big chunk
- 3 green chilis
- 1 cup yogurt
- 1 cup oil
- 2 tbsp of any brand of tandoori masala powder
Instructions
- In a large bowl add all spices powder ( dry red chili flakes, red chili powder, turmeric powder, coriander powder, )
- Now add yogurt, papaya paste, ginger garlic paste, and salt. Mix well.
- Now add lamb leg and mix all marination very well. Marination time is 6 to 7 hours or overnight.
- I am using an instant pot pressure cooker, Now add lamb leg to the pot, and add 1/4 water.
- instant pot pressure cooker option click steam time 25 min.
- After 25 to 30 min lamb leg is soft and tender.
- Now take it out. and shift to an air fryer and click the roast option for 15 min.
- Now lamb roast is proper upper side red and crispy and inside juicy tender.
Time To Make A Gravy:
- In a pan add 1 cup oil and golden fry onion sliced and potato chunks. Once both are golden fried take it to another plate.
- In a pan add all the fried onion, add 2 tbsp of any brand of tandoori masala powder, and half a cup of water mix well to make a gravy. Now add green chilis and saute for 3 to 4 min.
- Now time to add all the fried potatoes and roast lamb leg.
- Pour all gravy on the lamb leg. Simmer for 5 min.
- Ready to eat the best perfect Slow Roast Lamb Leg Recipe.