Restaurants with recipe for change at Christmas
CHRISTMAS dinner is generally acknowledged as one of the most important family meals of the year and yet we let a bird we tend to eat but once year take centre stage on our festive tables. So the Evening Telegraph decided to buck the trend and has been on
MAIN COURSE: Raan Masaldar
This classic, slow roasted, whole leg of lamb recipe was given to me by the Banayantree on Westgate. They are committed to cooking authentic Indian food using the freshest ingredients. This classic is a favourite among regulars at the restaurant but requires advance notice because the marination required takes some time. At home, if you are pushed for time marinate the meat for a few hours but for the best results marinade overnight. INGREDIENTS Whole leg of lamb on the bone, 1.7 to 2.2kg 200g yoghurt 50g ginger paste 50g garlic paste 2 tbs red chilli powder 4 tbs cumin powder 4 tbs coriander powder 3 tbs salt juice of 3 lemons 50ml olive oil 4 medium onions 250g cassava or potato fresh coriander fresh vegetables of your choice METHOD Prepare the marinade 1) Take your garlic cloves and ginger stem and in grinder mix to a fine paste. 2) In a large bowl, add the yogurt, ginger and garlic paste, chilli powder, cumin powder, coriander powder, salt, lemon juice and the oil. Prepare the leg 1) Trim all the fat from the meat and take care to remove parchment-like white skin. A good butcher should be able to do this for you when you purchase the meat. 2) Make 3 deep cuts on each side of the leg, ensuring they reach the bone. 3) Apply the marinade to the leg making sure that it reaches into the cuts. The leg should then be covered with cling film and left in a fridge overnight where possible. This will allow the spices to soak
into the meat. Cooking 1) Preheat the oven to 180C 2) Slice the cassava into fat chips and boil for 20 minutes. Strain the water and leave to one side 3) Take a large oven tray. Make a bed of sliced onions, place the leg onto the tray and add the cassava chips around the edges. You can substitute the cassava with roasting potatoes if you prefer. 4) Cover the tray with baking foil and place into the middle section of the oven. Cook for three hours. Baste the leg a couple of times using the juices in the tray. Remove the foil and bake uncovered for 20 more minutes. 5) Take tray out from the oven and put lamb leg in a large serving tray. 6) Put the onions and cassava into a pan and heat to reduce the stock a little. Pour the sauce onto lamb of leg. Accompaniments For sides, you can prepare blanched fresh green vegetables of your choice along with a side of mildly spiced potato and beetroot. For spiced potato, peel and slice some potatoes and boil until cooked. Heat some olive oil, add whole cumin seeds, some salt to taste, a pinch of turmeric and a small amount of red chilli powder. Mix into the oil and then add the potatoes. Sauté for a few minutes and then add some chopped green coriander. Cover and leave until ready to serve.
3) Mix the ingredients using a whisk. Leave in the fridge