Baking
57 recipes
"From Australian Woman's Day July 4, 1966"– Erica Radich.
The aroma while the lamb is cooking is amazing. An easy roast, full of punchy, Indian flavours and lots of juices to mop up with rice and/or naan bread.
The scoring really helps the marinade to penetrate the meat and gives some great crunchy bits on top, great tip here. Baste* the meat often to keep the un-submerged part of the lamb moist and even cooking. If you can –flip it over to submerge and cook it a little on the other side.
Serve with all the accompaniments and you have a brilliant Indian banquet.
Serves 6. DF. GF if using tamari instead of soy sauce.
Pictured: Roast lamb Indienne
Ingredients
- 1 leg lamb
- 3 tsp lemon juice
- 2 cloves garlic crushed
- 1 inch piece of ginger grated
- 1 tsp soy sauce
- 3tbsp oil
- 1 tsp turmeric
- 1 tsp Madras curry powder
- 2 tsp salt
- ½ tsp pepper
- ½ tsp garam masala
- Rice pilaf –
- 2 oz butter
- 1 small onion, chopped finely
- 1 cup of rice
- 1 ¾ cups boiling stock
- ½ tsp salt
- ½ cup sultanas or raisins
- ½ cup halved toasted almonds
- Preheat the oven 160°C.
- With a sharp knife, score leg of lamb in diamond pattern in cuts about ¼ inches deep. Combine ingredients and rub well into lamb (reserving a little for brushing).
- Cover and allow to stand for 1 hour in the refrigerator.
Method
Put lamb into a shallow roasting pan without a rack. Pour 1 cup water into pan and
roast in moderate oven for 2 ½ hours brushing occasionally with spice
mixture.
*Basting - The process of spooning stock or fat over meat at intervals to prevent it from drying out during roasting. You can buy a bulb baster - a kind of large pipette - for the job. They're made of glass or plastic; although delicate, the glass one tends to be better because the plastic one can melt if the liquid is very hot.
Rice pilaf - melt butter and sauté onion until transparent. Add rice and cook until golden. Add stock and salt simmer over gentle heat, covered for approx. 20 minutes or until tender. Add sultanas and almonds and serve immediately.
Serve lamb on a bed of rice pilaf and with all the accompaniments – slice ripe banana and toss with a few spoonfuls of desiccated coconut, a mild mango chutney plus a hot lime pickle, plain yoghurt or toss in a diced cucumber and some finely chopped mint, naan or roti bread.
TasteTip – Packaged curry powder was thought to be a British invention. The British took back with them some Indian spice mixtures hoping to recreate the dishes they had enjoyed in India back home. Indian cooks actually don't use one single spice mixture. Each dish will be flavoured with a different mixture of spices, called masala, which varies from dish to dish and region to region. However, the curry powder that you can buy in the UK is usually a mixture of turmeric, chilli powder, coriander, cumin, ginger and pepper, and can be bought in mild, medium or hot strengths.
Dietary preferences
- Dairy-Free with substitutions
- Gluten-Free with substitutions
