RAAN - Roast leg of LAMB with gravy & potatoes - Kravings

Marinate the boneless leg of lamb with yogurt, sour cream, salt, ginger and garlic paste, turmeric, cumin powder, chili powder, black pepper, coriander powder, garam masala, fried onions, papaya paste, coriander, and mint.

Make deep cuts in the lamb for the marinade to penetrate and apply about a cup of the marinade.

Ideally, marinate the lamb overnight in the fridge.

Sear the marinated lamb in a large wok with oil and caramelized onions, cooking for about 10-15 minutes until well-seared.

Remove some onions and green chilies to make room for the lamb while searing.

Add potato wedges to the oil and onions to cook and absorb flavor.

After searing, place the lamb in a 350°F oven for 20-30 minutes depending on desired doneness.

Sauté more onions and add the remaining marinade to heat through.

Serve the lamb with gravy and roasted potatoes.

Equipment Needed

Spice Level: