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Lamb Leg Roast Curry

Mon, Jun 17, 2013, 10:37 AM
Lamb Leg Roast Curry


1.Lamb leg
2.Red chilli powder
3.Garam masala powder
4.Cumin powder
5.Fennel seeds
7.Kabab Chini (Toka Miriyalu)
8.Bay leaves
9.Carrot diced
13.Ginger slices
14.Green chillies
15.Pepper corns
16.Garlic cloves
17.Mint stems
18.Coriander stems
19.Malt Vinegar
21.Salt to taste


1.Take a deep bowl add red chilli powder,garam masala powder,fennel seeds,kabab chini,cumin powder,salt and mix well,now coat this dry masala to leg of lamb and keep aside.
2.Now take a knife and make few insertions to the leg of lamb,insert some garlic,ginger in the insertions.
3.Take a baking tray spread some bay leaves,onions,tomatoes,carrot,potatoes,remaining garlic,ginger,green chillies,pepper corns and place leg piece on top of the veggies
4.Place some pudina,coriander stems on top of leg piece,add malt vinegar,water 1 litre around the leg piece.
5.Pour some oil on top of leg piece all over it,cover it with a silver foil and bake this around 190 degrees C for 2 hours.
6.After done separate stems,carrot,potatoes and keep aside.Blend the remaining stock.
7.Heat the blended stock until it attains thick consistency,add some salt and bring it to boil.
8.Finally pour the gravy part on top of leg piece and boiled veggies.Serve hot.
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