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December 28, 2006
A feast to celebrate
Spicy mutton leg roast
Ingredients
1/2 cup cooking oil
1/2 mace (javitri) powder
1 tbsp green chilli paste
1 tsp all spice powder
1 lamb leg
2 tbsp raw papaya paste
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp onion paste
2 tsp red chilli powder
Salt to taste
Juice of two large lemons
Chat masala for garnishing
Method
Prick the leg all over with a fork. Make a paste of all the ingredients except oil, and marinade the leg in it. Set aside for at least two hours. Place the meat on a baking tray with four cups of water. Bake in an oven at 350ºF for one and a half hours turning the leg two or three times to ensure it cooks evenly. Rub oil all over the leg and grill till well done. Garnish with onion rings and sliced tomato. Sprinkle some chat masala and serve hot.
Baked mutton leg
Ingredients
1 mutton leg
1 tbsp vinegar
1 tbsp green chillies paste
1 tsp Kashmiri chilli powder
2 eggs, boiled
2 tsp black pepper
2 capsicums, finely cut into rings
2 tbsp ginger paste
2 tbsp raw papaya paste
2 tsp all spice powder
2 tsp red chilli powder
4 large onions, finely chopped
4 tbsps cooking oil
6 small potatoes, finely chopped
Salt to taste
Method
Prick the meat all over with a fork. Make a paste of all the ingredients except eggs, onion, capsicums and potatoes. Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours. Oil a baking dish and put the leg with the marinated mixture. Spread the vegetables evenly on the dish.
Bake at medium heat for about an hour in a pre-heated oven. Add half a cup of water if it starts to burn. To serve, place in a serving dish with the vegetables and marinade. Garnish with slices of boiled eggs.
Raan dumpukht
Ingredients
1/4 cup grated cheese
1 leg of lamb/mutton
1 tsp black cumin
1 tsp all spice powder
1 tsp red chilli powder
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp oil for frying
2 tsp coriander leaves
2 tsp green chillies, chopped
2 tsp coriander leaves
2 tsp mint leaves
2 tbsp raisins, chopped
2 tbsp, almonds, blanched and
chopped
2 capsicums, cut into rings
2 onions, cut into rings
3 tbsp vinegar
4 medium onions, finely chopped
100 gm butter
Salt to taste
Juice of a large lemon
Method
Remove the thigh bone from the leg piece. Marinade the meat in a mixture of red chilli powder, salt, ginger and garlic paste and half of the vinegar. Refrigerate for a few hours. Mix chopped onions, raisins, almonds, green chillies, coriander and mint leaves. Add grated cheese and black cumin. Stuff the leg with this mixture.
Sew the open end of the leg with a needle and thread. Prick the leg with a fork. Arrange the leg in a big baking tray that has been oiled. Pour over the remaining vinegar and melted butter, also sprinkle all spice powder over it. Cover with aluminium foil.
Roast in a pre-heated oven for one and a half hours at 350ºF. Heat oil in a pan and fry onion and capsicum rings lightly. To serve, garnish with onion and capsicum rings. Squeeze lemon juice on top.
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