How to Make Indian Roast Moghul-style Leg of Lamb Asian Cooking Recipe Cuisine

India Roast Moghul-style Leg of Lamb

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6-8 Servings

4-lb bone-in leg of lamb

salt 3 tbsp melted butter for basting (or ghee)

1/3 cup red wine

1/2 cup beef stock

SPIce PASTE:

1-inch cinnamon stick, toasted

5 green cardamom pods, toasted

1/2 heaping teaspoon grains of paradise seeds, toasted

5 cloves, toasted

1 piece mace, toasted

1 tsp aniseed, toasted

1/2 tsp ground nutmeg

pinch asafoetida

1 1/2 tsp chili flakes

2 medium onions, chopped

1 tbsp peeled and chopped fresh ginger

1 tbsp poppy seeds soaked in 1/4 cup milk

2 tbsp grated coconut

2 tbsp almond slivers

2 bay leaves

pinch of salt

1 cup plain yogurt


Directions:

Make the spice paste by grinding the toasted spices to a powder either in a food processor or mortar and pestle. Pass through a fine sieve and regrind the larger parts.

Remove any unground pieces and add, one by one, the nutmeg, asafetida, chili flakes, onions, ginger, poppy seeds, grated coconut, almond, bay leaves and salt and grind to a coarse paste. Add the yogurt and stir to combine.

Remove most of the outside fat from the leg of lamb and prick the meat with a fork down to the bone. Rub the meat with the spice paste, wrap tightly with plastic wrap and let marinate overnight in the refrigerator.

Remove the lamb from the spice paste and wipe off excess paste. In a saucepan, bring the leftover paste to a simmer for a few minutes and set aside. Generously rub the lamb with salt.

Prepare the grill with the middle area with no direct heat source for indirect grilling. Place a drip pan in the middle if using live coals.

Just before grilling, oil the hot grate. Place meat above the drip pan with highest heat possible (with no direct heat). Grill for 10 minutes, turning often.

When all the sides are browned, move to a lower heat and continue with the hood cloves for 80 minutes to 2 hours. Regularly baste the meat with butter and apply a layer of the heated spice paste during the last 10 minutes of grilling. 

Test for doneness by pricking and it is done when juice runs clear.


In a saucepan, add the remaining spice paste, drippings from the drip pan with fat removed, wine and beef stock. Bring to a boil and add salt if needed. Strain, if you want, and serve as a sauce for the lamb.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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