Special Mutton Leg Roast For Eid-ul-Azha
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"I made this special mutton leg roast recipe that is filled with tender, juicy, finger-licking taste to enjoy with your family and add cheer to your festive get-together on this Eid-ul-Azha. Garnish with seasonal salad such as cucumber, onion rings, salad leaves, lemon, and tomato slices. Serve with raita and enjoy with hot chapati."
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Ingredients5 h 20 m servings 449 cals
Original recipe yields 12 servings (1 5-pound mutton roast)
- Cut deep slashes about 2 inches apart across the lamb.
- Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
- Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
- Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.
Per Serving: 449 calories; 32 g fat; 10.2 g carbohydrates; 25.9 g protein; 88 mg cholesterol; 1000 mg sodium. Full nutrition