Sunday Roast ~Leg of Lamb

An exclusive from Niloufer's Kitchen

Sunday Roast; Leg of lamb and potatoes

 

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.

Tips

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 thevegetarianparsi@gmail.com.

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

For more recipes click and download 

Niloufer's Kitchen: French Bistro

http://www.amazon.com/dp/B00J2KMB4C

Readers Comments

31st July 2018
Tanya M
A favourite in my family.

Tamota Ma Gos/ Tomato Stew With Lamb

Tomato Ma Gos |Tomato Stew with Lamb

The Persian influence of cooking and eating meat and vegetables together has left an indelible mark on Parsi cuisine. It is one way of ensuring kids eat vegetables and also a way to portion control your meat intake.

One of the more popular ones is this tomato and meat stew, with potatoes, of course. The tomatoes melt down, absorbing the flavours of the lamb while making up a delicious broth from the bone-in. The fine balance of the spice-sour-sweet is exemplary, and the potatoes add to the bulk. Using fresh tomatoes can only enhance the ultimate experience.

Serves 6

1 tsp oil

1 kg/ 2.2 lb bone-in meat (lamb, mutton, or goat)

2 tsp fresh garlic-crushed

2 tsp fresh ginger-crushed

1 1/2 tsp salt

1 tsp chilli powder

1 1/2 tsp cumin powder

2 green chillies -finely chopped

1 kg/ 2.2 lb blanched, peeled, and chopped fresh tomatoes

3 medium finely chopped onions fried until golden brown

1 cup of water

450 g/ 1lb peeled and cut potatoes

2 tbsp jaggery

 

 

 

Heat the oil, add the meat, and brown it all over. Add the garlic and ginger, salt, chilli, and cumin powders. Stir until fragrant. Add the green chillies, tomatoes, and onions. Stir in a cup of water. Bring to a boil, then cover and lower the heat to a gentle simmer. Cook for 45 minutes and add the potatoes and jaggery.

Continue to cook covered for yet another 45 minutes until the meat and the potatoes are soft and tender. The gravy is thick and shiny.

Serve immediately with fresh, warm rotli.

 

Tips

 

If you must use canned tomatoes, pick the whole ones and not the crushed variety.

Adding tepid warm water helps the process of cooking.

Although brown sugar is a good substitute for jaggery, it will not have the same glossy shine that the jaggery results in.

 

 

 

For more Parsi Cuisine and its origins click  for my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

Click on the link below for my e-book Parsi Food menu
http://www.amazon.com/Niloufers-Kitchen-Quick-Niloufer-Mavalvala-ebook/dp/B00HBSBLI4

Photo credit Niloufer Mavalvala

Readers Comments

Hi, I've used a recipe from Nilofers Kitchen.... tamota ma gos, where we boil the tomatoes and skin them before using, and we all just loved it. But I can't find it for some reason. Is there some way u can send me the link. It was brilliant, with the authentic taste and I wanna make it again