Shuwa Raan Roast (Lamb Leg Roast)
Ingredients
Marination
• Lamb Leg 1 - 1.5 kg, or you can use regular korma cut mutton
• Garlic cloves 10-15
• Salt to taste
• Turmeric powder 1 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Red chili flakes 1 tsp
• Green Cardamom powder 1 tsp
• Cinnamon powder 1 tsp
• Thick tamarind paste 3 tbsp
• White vinegar 2 tbsp
Rice
• Rice 3 cups, soaked in water for at least 1 hour
• Desi ghee 1/2 cup
• Black peppercorns 1/2 tsp
• Cloves 6
• Cinnamon sticks 4-5
• Green cardamoms 10
• Dried lemons 3 (optional)
• Salt to taste
Rice Addons
• Oil 4 tbsp (2 tbsp for carrots and 2 tbsp for raisins)
• Carrots 2, grated
• Sugar 1/2 tsp
• Raisins 1/2 cup (soaked overnight)
Garlic Chutney
• Garlic cloves of 2 heads
• Salt to taste
• Chili flakes 1 tsp or more
• Juice of 3 limes/lemons
• Oil 2 tbsp
Preparation
1. Lamb Leg Marination: Wash and pat dry the lamb leg and give some incisions on the meat.
2. Shove garlic cloves into the incisions.
3. In a bowl add salt, turmeric powder, cumin powder, coriander powder, red chili flakes, green Cardamom powder, cinnamon powder, thick tamarind paste and white vinegar.
4. Mix and apply 2/3rd of the marinade on the lamb leg, save 1/3rd for later use.
5. Cover the lamb leg and leave in the refrigerator to marinate overnight. This is a very important step. Just 4-5 hours are not enough for the best result.
6. Next day take the lamb leg out of the refrigerator and cover in two layers of parchment paper followed by two layers of aluminium foil.
7. Seal the lamb leg properly. Make sure no steam escapes while baking.
8. Preheat the oven to 150˚C. place the lamb leg on a baking tray and place in the oven for 5 hours non-stop. Do not open the foil before 5 hours.
9. RICE: You can prepare rice after you have put the lamb leg in the oven.
10. Heat the desi ghee in a pot and add the whole spices. Sauté for a few minutes and add the drained rice. Sauté the rice at high flame until it absorbs the oil.
11. Add 5 to 5.5 cups of water and salt to taste.
12. Cook until all the water has been absorbed by the rice and then put on dum for 15-20 minutes.
13. Garlic chutney: Grind the garlic cloves, salt and chili flakes using a chopper or mortar and pestle.
14. Add ons: In a pan add oil, carrots and sugar and sauté the carrots at high flame until just 50% done. Take out on a plate. To the same pan, add 2 tbsp oil and sauté the raisins for a few minutes and take out on a plate.
15. Add lemon juice and olive oil. Mix well. Garlic chutney is ready.
16. After 5 hours, take out the lamb leg, open the foil and apply the remaining marinate on top of the lamb leg.
17. Bake again at same temperature for 30 minutes without covering the lamb leg.
18. Lastly, smoke the lamb leg using a live charcoal for 20 minutes.
19. Serve with rice, add ons and garlic chutney.
20. Enjoy!