How to Make Indian Stuffed Lamb Roast Asian Cooking Recipe Cuisine

India Stuffed Lamb Roast

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

one 4-lb leg of lamb, de bones and butterflied

3 tbsp melted butter for basting

SPICE PASTE:

1 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

3 pods cardamom, toasted

Heaping 1/4 tsp grain of paradise seeds, toasted

1 pc mace, toasted

pinch of nutmeg

1 bay leaf

1 tbsp peeled and finely chopped fresh ginger

1 tbsp finely chopped garlic

STUFFING:

one 1-inch piece cinnamon, toasted

3 cloves, toasted

1 tsp coriander seeds, toasted

3 tbsp oil

1 large onion, finely chopped

6 prunes, pitted and coarsely chopped

6 dried apricots, coarsely chopped

1/2 cup almond slices, lightly toasted

1/4 cup cashew nuts, lightly toasted

3 tbsp chopped fresh cilantro leaves

salt to taste

Directions:

To make the paste, grind the toasted spices to a powder in a mortar or food processor. Add the nutmeg, bay leaf, chopped ginger and garlic and grind to a paste.

Rub the spice paste onto the lamb and let marinate in the refrigerator for 2-4 hours.

To make the stuffing, grind the toasted spices to a powder. In a large skillet, add the oil and place over medium heat.

Add the onion and fry until softened. Add the ground spices and continue to sauté for a few minutes. Remove from the heat and transfer to a large bowl. Add the chopped dried fruits, toasted almond and cashew nuts, fresh cilantro and salt. Stir to combine.

Lay the butterflied lamb open and place the stuffing in the center. Roll up and close and secure with toothpicks and butcher's string.

Prepare the grill with indirect heat with a grill pan at the center. 

Place the meat over high heat and brown on all sides, about 10 minutes. Continue over the drip pan with a medium-low heat and close the hood. Grill for 80 minutes to 1 1/2 hours.


Regularly baste the meat with the butter during the later stage of grilling. Test for doneness. 

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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