Lamb Roast

It had been quite hectic since Bakr-Eid with get-togethers and celebrations going on quite often in our circle of friends. Had a very good time along with loved ones, but it all left me tired and didn’t give me any time to sit back and unwind, forget about blogging. Nevertheless I am happy now to get back to my usual routine and enjoy the daily grind. Perhaps I am one of those people who prefer a familiar routine rather than the unusal and atypical cycles.

Lamb Roast

The last Eid I had prepared Dum ki Raan, where a whole leg of lamb is marinated overnight and then slow roasted in the oven until so tender that the meat literally falls off the bone. This year I tried my hands on Lamb roast, my mother in law’s recipe, and it was absolutely delicious. The method is as simple as it can get with the use of only the basic seasonings and ginger garlic paste as the meat tenderizer. To prepare, all excess fat from the lamb leg is removed and discarded, deboned and then the meat is cut into chunks. The meat is then allowed to marinate overnight and then roasted on stove top until perfection. The trick is to ask the butcher to give you the best quality lean meat and then to marinate it overnight. There is no need for commercial meat tenderizers at all.

Lamb Roast

Ingredients:

1 Leg of Lamb- deboned, fat removed, meat cut into big chunks, washed and pat dried
Ginger garlic paste – 2 tbsp
Red chilli powder – 1 tsp
Salt – to taste
Black pepper powder – 1 tsp
Lemon juice – to taste

Method:

1. In a mixing bowl, add ginger garlic paste, salt, red chilli powder, black pepper powder and lemon juice. Marinate the meat chunks in the above mixture overnight covered in the refrigerator.
2. In a large, wide and thick bottomed preferably non-stick frying pan, add the chunks of meat along with all the marinade and arrange in a single layer. Let the meat cook on high heat and keep turning after a few minutes, not too often, until you see all the pieces have nicely browned on all sides. You will see a lot of moisture that will be released during this process. Once the meat has properly browned on all sides, add about 3/4 cup of water and cover with a tight lid. Lower the heat to medium and let cook until the meat has become tender. This might take 30 minutes to 1 hour. Once done, serve immediately on a platter garnished with shredded lettuce, sliced tomatoes and onion rings.

This is my first contribution to the Hyderabadi Bakr Eid Food Festival that I am hosting this month on my blog. Click on the link or the logo for more details. The logo for the event is:

Remember that the event is on and you can all send in your entries to me before December 31, 2010.

Luv,
Mona

9 thoughts on “Lamb Roast

  1. Salaam Mona,

    I was wondering if you could substitute beef for the lamb?

    WaAlaiKumAsSalaam Sarah, you can definitely substitute beef for the lamb in the recipe. However there will be a slight change in the taste of meat obviously, and you may also need to pressure cook beef (after you brown it in the pan) until tender.

  2. I made something similar last night… I used liver though… lots of goat liver and a few goat cubes, pressure cooked it first and then roasted it in pan. It tasted good.

    Your lamb roast is mouthwatering!

  3. Adam Mona wow what a mouthwatering recipe ..we usuallymake this dish for breakfast along with more organ meat dishes for bakrid inshallah will send u my entry soon for this event

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