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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