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]
Wash lamb leg and remove all excess fat. Pat dry.
Prick with a fork and make deep slits with a sharp knife.
Marinate with salt and green seasoning for 6-8 hours. Turning occasionally.
Place lamb leg in a heavy bottom skillet.
Add 6 cups water and cook on low heat for 2 hours or until water dries up and the meat is tender.
Now grind coriander, mint leaves, almonds, coconut and white cumin.
Add this paste in the yogurt. Mix well.
Heat oil in a wide pan. Fry this yogurt paste for 10 minutes. Then put on lamb leg.
Cover the pan and steam on low heat for 10-15 minutes. Lamb Leg with Hara Masala is ready to serve. [/tab]
- Serve hot with naan.