Recipes

Masala Roast Lamb

Name: Masala Roast Lamb
Cook time: 80 min
Yield: 4
Cuisine: Punjab
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This Masala Roast Lamb is a stunning Indian twist on the classic Sunday roast — a whole leg of lamb marinated in aromatic spices and slow-roasted with Kohinoor's authentic Karahi sauce for a rich, flavour-packed centrepiece that's guaranteed to impress.

Flavour Region

Serves 4

80 minutes mins

Spice Level: Medium

Ingredients

Serves 4

80 minutes mins

2 Packets of Kohinoor Karahi Sauce
1 Leg or shoulder of lamb approx 2-2.5kg
Salt – 15g
Malt vinegar – 30g
Ginger paste – 25g
Garlic paste – 15g
Yoghurt – 200g
Chilli powder – 1 tablespoon
Paprika powder – 1 tablespoon
Turmeric powder – 1/4 tablespoon
Garam masala – 1 tablespoon
Cooking oil – 3 tablespoons
Chopped coriander leaves – 1 tablespoon
Cucumber raita – 500g of Yogurt and 1 grated cucumber
Asparagus – 400g
Roasted potatoes – 800g

Method

Take a sharp knife and make cuts on the lamb.
Marinate with salt, half of the vinegar and ginger garlic paste. Marinated for at least half an hour.
Prepare the second marinade by mixing yoghurt, the remaining vinegar, chilli powder, paprika powder, turmeric powder and garam masala.
Apply this marinade on the lamb and keep in fridge for at least 1 day.
Bring out of the marinated leg of lamb from the fridge 1-2 hours prior to cooking to get it to room temperature.
Heat oven to 200 degrees centigrade.
Cook the leg of lamb in a baking tray with all the marinade for 30 minutes to brown the leg.
Pour 1 glass of water in the tray, cover with foil and reduce the heat to 180 degrees centigrade.
Cook for a further 2 hours, basting the leg after 1 hour of cooking.
When the leg is cooked, remove from baking tray and let it rest for ½ hour.
Strain the liquid in the baking tray, cook to reduce the liquid by half, then add the 2 packs of Kohinoor Karahi cooking sauce.
Pour the sauce on the cooked lamb and garnish with chopped coriander leaves.
Serve the masala roast lamb with cucumber raita, new season asparagus and roasted potatoes.