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Zarnak Sidhwa

NIL

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Hilal Her

Overnight Roast Leg (Parsi Style)

June 2024


Ingredients
Mutton leg                                                 1 ½ kg
Salt                                                            1 tbsp
Ground black pepper                                 1 tbsp
Ginger garlic freshly ground                      2-3 tbsps
Oil                                                              7-9 tbsps
Lemon juice                                               2
Ground whole spices (garam masala)      1 tbsp

Red masala
Red masala                                               2-3 tbsps
Dry red chillies                                          4 large
Red chilli powder                                      4 tbsps
Garlic                                                       12-14 cloves
Vinegar                                                     4 oz
Cumin seeds                                             2 tbsps
French beans                                            As required

Directions:
•    Soak the dry red chillies in hot water for a few hours. Remove the stalk and seeds and chop them.
•    To make the red masala, finely grind the cumin seeds and garlic with soaked red chilies, red chilli powder and vinegar.
•    After cleaning the mutton sleeve, use a fork to dock the skin. 
•    Add the marination of red masala, salt, pepper, ginger garlic paste, ground whole spices and lemon juice.
•    Marinate both sides of the leg by adding 2 tablespoons of oil. 
•    Tightly wrap the marinated sleeve in a cling film and leave overnight in a refrigerator.
Roasting Instructions:
•    Sear the marinated sleeve in a pan with little oil till it changes colour. 
•    Preheat the oven at 180◦C. Cover the seared sleeve in aluminium foil. 
•    Bake the sleeve for over an hour or until your desired level of doneness. 
•    Serve with baked potatoes and French beans.


Email:[email protected]
She started her career with Masala TV . Currently,  she is doing a live cooking show “Food Diaries.” 
 

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Zarnak Sidhwa

NIL

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