Lamb Roast is one of the popular dishes of Pakistan. It is not very easy to make but it doesn’t mean that it’s not worth effort for. Lamb Roast can be made in different ways. Many chefs told different recipes to prepare lamb roast, but they are not proper and extra effort is required for this. It is one of the tasty dishes that is very demanding among the posh areas.
How to make Lamb Roast
Take a leg of lamb medium size and add 1 Teaspoon Salt with 1 Teaspoon chili powder (lal mirc
powder). Now add 1 Teaspoon of coriander powder (dhania powder) with 5-6Cloves (laung) . Keep
on adding 2-3 Black Cardamom (kali/baRi ellaichi) ,2 inches Cinnamon stick (dar chini) ,4-5 seeds
Tamarind (imli), ¼ Nutmeg (jaiphal) ,1 Teaspoon whole black pepper (sabat kaali mirch) . When a
paste type solution is made add 2 medium Tomatoes and ¾ cup Yogurt .
Lamb Roast Method:
Make deep cuts on both edges of the leg of lamb so that all the zings are penetrated deep in the meat else only salt will be fascinated and meat will not get savor of rest of the spices. Usually it takes hours in making leg roast but this method takes only 20-25 min and a very appetizing juicy and tasty leg roast is prepared.
Add all of the whole and ground spices, whole tomatoes, yogurt and little water and give pressure for as long as routinely your cooker takes for cooking meat, also add water according to your cooker’s requirement; Bajia added ½ cup of water.
Set it in a baking tray, decant on it the thick gravy enduring in the pressure cooker, scatter some sesame seeds and then bake it on high heat just for a short while almost 10-15 minutes. This will give it a expressionless look, grilling it is not the intent. Serve with yogurt chatni and naan .
Smashed or sautéed potatoes can also be assisted with this dish. If you don’t have a pressure cooker then it’s significant you buy small size leg of a quite younger lamb.
If you don’t have an possibility of blazing it in the oven, take a big pot and put a minor lid in it and put this leg of lamb on it and prepare for 10-15 min. The persistence of scorching is not to give a brown color to it but it gives it a glassy look.