Lamb Leg With Hara Masala Recipe

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Try this Lamb Leg With Hara Masala recipe from a member of the Recipestable Community.

[one_third] Prep Time: 15 minutes + overnight[/one_third] [one_third]Cook Time: 2 hours 30 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 2-1/2 kg lamb leg
  • 1-1/2 cup yogurt
  • 2 cups green chutney
  • 1/2 cup blanched almonds
  • 1/2 cup desiccated coconut
  • 1/2 cup mint leaves
  • 1/2 coriander leaves
  • 2 tbsp white cumin
  • salt to taste
  • oil as required

[/tab] [tab]Yield: 12 servings

Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Wash lamb leg and remove all excess fat. Pat dry.

Step 2

Prick with a fork and make deep slits with a sharp knife.

Step 3

Marinate with salt and green seasoning for 6-8 hours. Turning occasionally.

Step 4

Place lamb leg in a heavy bottom skillet.

Step 5

Add 6 cups water and cook on low heat for 2 hours or until water dries up and the meat is tender.

Step 6

Now grind coriander, mint leaves, almonds, coconut and white cumin.

Step 7

Add this paste in the yogurt. Mix well.

Step 8

Heat oil in a wide pan. Fry this yogurt paste for 10 minutes. Then put on lamb leg.

Step 9

Cover the pan and steam on low heat for 10-15 minutes. Lamb Leg with Hara Masala is ready to serve. [/tab]

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  • Serve hot with naan.

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