Succulent Mutton Leg Roast Recipe for Eid Celebrations

Ingredients

• A trimmed leg of lamb weighing 5 pounds
• 4 cups of plain yogurt
• 4 tablespoons of ginger-garlic paste
• 3 tablespoons of freshly squeezed lemon juice
• 2 tablespoons of ground red chile pepper
• 2 tablespoons of chaat masala
• 2 tablespoons of aromatic garam masala
• A tablespoon of salt, seasoned to preference
• A tablespoon of red pepper flakes
• A tablespoon of ground turmeric
• A tablespoon of freshly ground black pepper
• A tablespoon of ground cumin
• A tablespoon of ground coriander
• 1 cup of vegetable oil

Step 1

Create deep cuts approximately 2 inches apart throughout the lamb to help the flavors seep in.

Step 2

Combine yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander in a bowl, blending them thoroughly. Cover the lamb generously with the marinade in a dish, ensuring it is well-coated. Let it marinate for 3 hours to overnight in the refrigerator.

Step 3

In a large cast-iron pot, warm oil over medium heat. Gently place the lamb leg in the pot, cover it, and press a weight on the lid. Lower the heat and let it cook for an hour. After that, flip the leg and cook for an additional hour.

Step 4

Continue cooking the lamb until the liquid evaporates mostly, and the meat becomes tender and golden, for about 15 minutes more. You should notice oils gathering at the lamb's edges. To ensure it's done, the meat's internal temperature should be at least 130 degrees F (54 degrees C) when measured with an instant-read thermometer. Transfer the lamb to a serving dish for a delightful meal.