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Pot Roast Spicy Lamb Leg Recipe


  • 1 Leg of Lamb
  • 8 Tablespoons Olive Oil
  • 1 Bottle full bodied red wine
  • 1 finely chopped onion
  • 24 whole cloves garlic
  • 2 Inches root ginger grated
  • 1 Teaspoon Curry Powder
  • 10 Tablespoons finely chopped Coriander leaves
  • 10 cayenne/green finger Chillies de-stalked
  • 1 whole green pepper de-seeded and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons worcester sauce
  • 2 tablespoons soy sauce
  • 4 tablespoons Cumin seeds
  • 2 tablespoons Coriander seeds
  • 1 tablespoon Green Cardamom pods
  • 2 tablespoons Fennel seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon fenugreek seeds
  • Piece of cassia bark
  • 8 Bay leaves

Cooking method for Pot Roast Spicy Lamb Leg

Serves 4

Pre-heat oven to 200 degrees C. Heat the oil in a frying pan to medium heat. Put the whole spices and Bay leaves into a muslin bag and tie. Stir fry the curry powder and onion until translucent. Put the mixture in the bottom of a pot roasting pan. Add the lamb leg and the rest of the ingredients and the muslin bag of whole spices. Roast for 2 hours, the sauce will have reduced. Carve the lamb to serve and pour over a little sauce.

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