With the festivities of Eid-ul-Azha in the air, this is the time to enjoy some authentic, Pakistani, luxury meals that the entire family can enjoy. Perfect for family gatherings, this dish is easy to prepare.
- 1 1/4kg to 1 1/2 kg leg of lamb or goat
- 1 mug yoghurt (300ml)
- 1 tbsp. ginger and garlic paste
- 2 tsp. salt
- 2 tsp. red chilli powder
- 1 tsp. garam masala
- 1 tsp. cumin powder
- 1 tsp. black pepper powder (freshly crushed)
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1/2 tsp. turmeric
- 1 tbsp. tomato paste
- 4 tbsp. oil
- 4 tbsp. lime juice
- 2 tsp tandoori masala (optional for colour and added flavour)
- Clean the leg and trim any excess fat. Using a sharp knife, make some slashes on the meat and then poke through the meat a few times using the knife to make deep holes which will act as little pockets for the marinade later.
- Mix the rest of the ingredients well and then slather the marinde onto the leg, turning it over and making sure every last inch is well coated. Cover and refrigerate overnight or for up to a day for better flavour. If possible, turn the leg in the marinade once during refrigeration to make sure that it gets evenly marinated on both sides.
- Remove from the fridge an hour before you begin cooking to give the meat time to come to room temperature.
- Preheat the oven at 180 C. Grease a roasting pan and place the leg with all its marinade into it. Add 1 cup of room temperature water in the pan around the leg. Cover with aluminium foil forming a slight dome with the foil so that it does not stick to the meat as it roasts.
- Put the pan into the preheated oven and bake for 1 hour. Then turn the heat down to 170 C and keep baking for another hour. Check on the meat to see if it is tender, you can give it another 30 minutes if needed. I normally turn the leg over once in between to keep both sides moist and juicy. If needed, you can add another half a cup to a full cup of WARM water to prevent the roast from sticking to the pan.
- Once done to perfection, you can remove the foil and give the roast 10 minutes under a hot grill. Then cover and allow the roast to rest for at least 10 minutes before serving. Any leftover juices in the pan can be used as gravy.