Best Leg Of Lamb North Indian Style Recipes

JAMIE OLIVER'S NORTH INDIAN LAMB CURRY

Jamie Oliver's North Indian Lamb Curry image

Jamie Oliver's easy oven-baked north Indian lamb curry.

Provided by Nish Kitchen

Time 2h15m

Number Of Ingredients 18

Ingredients

2 kg lamb, cut into small pieces
2 big onions, thinly sliced
8 cm ginger, finely chopped
10 garlic cloves, finely chopped
1 tsp ground turmeric
4 tsp ground cumin
4 tsp ground coriander
1 tsp paprika
1 tsp red chili powder
1 tsp garam masala
8 cloves
6 cardamom pods
2 cinnamon quills
4 bay leaves
400g canned tomatoes, or 5 large tomatoes quartered
Coriander (cilantro) leaves, to garnish
Oil
Salt to taste

Steps:

Preheat the oven to 180 degree Celsius.
Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Now add the ground spices - ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don't need to cook the lamb. Now remove from flame.
Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
Garnish with more coriander leaves. Serve with rice and mint yogurt.
I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

Nutrition Facts : Calories 400 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 44 grams fat, Fiber 4 grams fiber, Protein 51 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

INDIAN TANDOORI SPICED LEG OF LAMB

Indian Tandoori Spiced Leg of Lamb image

This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup full-fat plain yogurt
1/4 cup fresh lime juice
1 tablespoon minced fresh garlic
1 tablespoon grated lime zest
1 tablespoon grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon clove
1/8 teaspoon cinnamon
black pepper
1 (6 -7 lb) bone-in whole leg of lamb

Steps:

In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
Place the leg of lamb in rack in a roasting pan.
Coat the leg with yogurt mixture all over.
Cover the lamb with plastic wrap (do not use foil to cover the lamb).
Refrigerate for 24 hours.
Set oven to 375 degrees.
Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
Let rest for 15 minutes before serving.
Delicious!

Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1

LEG OF LAMB, NORTH INDIAN STYLE

Leg Of Lamb, North Indian Style image

Lamb has a lot of flavor, and stands up to strong spices brilliantly. Here is a recipe for boneless leg of lamb that you could grill, broil or roast in a hot oven. Regardless, the result is a crisp, crunchy and highly seasoned exterior with a tender, sweet interior. Even better, because the boned leg is invariably irregular in thickness, the meat will be cooked to different stages of doneness. If, for example, you cook it so that the thickest part of the meat reaches 125 degrees (rare), the thinner parts will vary from medium rare to nearly well done at the edges. Because lamb also tastes great at all stages of doneness, this will make for a genuine crowd-pleaser.

Provided by Mark Bittman

Categories main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 large onion, peeled
4 cloves garlic, peeled
1 inch-long piece of ginger, peeled and roughly chopped
1 teaspoon fennel seeds
1 teaspoon cardamom seeds (if you have pods, crush and remove seeds)
6 whole cloves
1 tablespoon cumin seeds
1 3-inch-long cinnamon stick
10 black peppercorns
2 dried small red chilies, or 2 teaspoons dried red chili flakes, or to taste, optional
1 butterflied leg of lamb, 3 to 4 pounds
Salt

Steps:

Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine.
Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly.