This is my mom's version of a Sunday roast. It has just a few ingredients and is absolutely perfect. No one has ever left having eaten this and not asked for the recipe! It is wholesome, hearty comfort food at its best. The potatoes will get nice and golden brown, crispy on the outside and soft on the inside. My favourite part are the onions; I generally add an extra one for myself. The tomatoes add to the gravy and keep the potatoes moist.
3 kg (7 lb) leg of lamb
In a large roasting pan, keep stirring until it turns into a paste.
3 tbsp English mustard powder
7 tbsp vinegar
3 tablespoons brown sugar
1 teaspoon salt
Freshly cracked black pepper
Pierce the piece of meat all over and place it inside the pan. Turn all around to try and marinade all sides of the Leg of Lamb.
Peel four large potatoes and cut them into big chunks of four each.
Toss them lightly in a tablespoon of oil and sprinkle additional salt over them.
Thickly slice 4 onions.
Cut 4 tomatoes into 4 wedges each.
Place all around and pour 4 cups of room temperature water.
Now, in a preheated oven of 400°F | 205°C, place the meat in the roasting pan for 45 minutes. Turn, baste, and put it back in for another 45 minutes to brown on the other side. Turn again. Add more hot water if needed—at least another 1 cup.
Turn the heat low to 350°F |175°C degrees, cover tightly with a foil all over, and place back into the oven for another one hour. Check yet again, and keep cooking till it is tender enough to easily fall off the bone. Keep it covered so the potatoes and vegetables do not get burned. The whole process takes approximately 4 hours.
Once done, remove it and let it rest for 10 minutes before trying to slice the roast.
The gravy will be thick and golden brown, and the meat can be sliced and put back into the roasting pan, dunked into the gravy, or kept aside, as your family prefers.
Always keep all the ingredients at room temperature when starting. Allowing the oven to heat with the meat in it is fine, but you should add this extra time to the total cooking time.
Photo credit Shamineh Mavalvala
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at firstname.lastname@example.org.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
For a choice of Sunday Roast try it Tandoori Style ?
You can read more about Niloufer's Kitchen on The Huffington Post Blog