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Slow-Braised Leg of Lamb Laal Maas

Name: Slow-Braised Leg of Lamb Laal Maas
Prep time: 35 min
Cook time: 500 min
Total time: 535 min
Yield: 6 servings
Ingredients: 1 whole Bone-in leg of lamb; 3 Onions; 8 Garlic cloves; 50 g Fresh ginger; 3 tbsp Ghee; 2 tbsp Kashmiri chilli powder; 2 tsp Ground coriander; 1 tsp Ground cumin; 1/2 tsp Ground turmeric; 1 tsp Garam masala; 1 Cinnamon stick; 5 Green cardamom pods; 4 Cloves; 2 Bay leaves; 250 g Full-fat natural yoghurt; 600 ml Good-quality chicken stock; Salt; 40 g Ghee; 1 tsp Kashmiri chilli powder; 2 Garlic cloves; 1/2 tsp Garam masala; Fresh coriander; Lemon juice

I am an absolute sucker when it comes to lamb curry. Laal maas ticks all of my boxes. It's hard not to love the spicy tangy sauce! Though, I must admit, I'm a tad bit of a wuss when it comes to spice, so in addition to the ingredients written below, i like to add in a tad more yoghurt or cream to my own plate. Experiment, and make it your own though!!

Prep

35m

Cook

8h 20m

Total

8h 55m

Slow-Braised Leg of Lamb Laal Maas

I am an absolute sucker when it comes to lamb curry. Laal maas ticks all of my boxes. It's hard not to love the spicy tangy sauce! Though, I must admit, I'm a tad bit of a wuss when it comes to spice, so in addition to the ingredients written below, i like to add in a tad more yoghurt or cream to my own plate. Experiment, and make it your own though!!

Prep

35m

Cook

8h 20m

Total

8h 55m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 140°C fan / 160°C conventional. Pat the lamb dry with kitchen paper and season generously with salt. Heat 1 tbsp ghee in a large frying pan over medium-high heat. Brown the lamb on all sides until you develop a deep golden crust, approximately 8–10 minutes. Remove and place the lamb into a deep roasting tray, ideally at least 7–8 cm deep.

For

6

M

I

Lamb and curry sauce

1

whole

Bone-in leg of lamb (2–2.5kg)

3

Onions, large, thinly sliced

Per Serving

Calories