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

The Peterborough Evening Telegraph - - News -

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

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