Slow-Roast Indian Spiced Lamb
This Indian spiced lamb recipe is perfect for a lazy Sunday meal. Let it slow cook all day and end up with a deliciously tender roast. Trust us, the meat will be falling off the bone when you pull it out of the oven! The lamb only gets better the longer it cooks, so if you have more than 5 hours of time, reduce the heat by 25 degrees for every extra hour it cooks.
- 1 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 1/2 tsp black peppercorns
- 1 tsp ground turmeric
- 2 tsp Creole mustard
- 4 tbsp vegetable oil
- 1 leg of lamb, about 4 1/2 lbs
- 5 garlic cloves, peeled, 2 for the spice paste
- 4 rosemary sprigs, cut into small pieces
- 2 tbsp mint leaves
- 1 fresh red chile, seeded if you wish, sliced
- sea salt
- 2 1/4 cups hot lamb or vegetable stock or water
- Make the spice paste by bashing up the coriander, cumin and fennel seeds with the peppercorns and 2 of the garlic cloves in a mortar with a pestle. Stir in the turmeric, mustard and oil, and mix well.
- Preheat the oven to 275 degrees. Make some deep cuts into the meat at evenly spaced intervals and poke a finger in the cuts to check that they are wide enough for the herbs and spices.
- Slice the remaining garlic cloves for stuffing into the holes in the lamb. Rub the spice paste all over the lamb, making sure you get some into the holes. Fill the holes with the rosemary, mint, chile and sliced garlic.
- Toss the onions into a deep roasting tray, one that will fit the lamb snugly. Season the lamb well with salt and place on top. Pour in the hot stock or water, cover with foil and slow roast in the oven for 5 hours.
- Remove from the oven and carefully place the lamb on a plate, cover with foil and leave to rest. The meat should be falling off the bone. Transfer the spiced stock to a saucepan (this is your gravy) and skim off any fat. Boil until reduced and thickened to your liking. Taste and adjust the seasoning with salt and pepper before serving with your slow-roast spiced lamb.
Source: The Indian Family Kitchen, Classic Dishes for a New Generation by Anjali Pathak