This Bakra Eid, make the most impressive dish on the table! Asad Memon shares his secrets to a perfectly tender & juicy Mutton Leg Roast — no meat tenderizer needed! Made with #Dalda, our #trustedrecipepartner. Try it this Eid!
Ingredients:
-Mutton leg 2 & ½ kg
-Dahi (Yogurt) thick ¾ Cup
-Hari mirch paste (Green chilli paste) 3 tbs
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Pyaz (Onion) fried 3 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1tbs or to taste
-Sabut Dhania (Coriander seeds) roasted & crushed 1 tbs
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Baisan (Gram flour) roasted ½ tbs
-Iodized Himalayan pink salt ½ tbs or to taste
-Orange food color ½ tsp
-Dalda corn oil 3-4 tbs
-Lemon juice 3 tbs
-Pyaz (Onion) 1 medium
-Lehsan (Garlic) 8-10 cloves
-Laung (Cloves) 4-6
-Sabut kali mirch (Black peppercorn) 1 tsp
-Tez patta (Bay leaf) 1-2
-Darchini (Cinnamon stick) 1
-Hara dhania (Fresh coriander) handful
-Water ½ Cup or as required
Direction:
-Cut mutton leg & prick with knife.
-In a bowl, add thick yogurt, green chilli paste, ginger garlic crushed, fried onion, kashmiri red chilli powder, turmeric powder, red chilli powder, coriander, cumin seeds, black pepper powder, roasted gram flour, pink salt, orange food color, dalda corn oil, lemon juice, whisk well.
-Add mutton leg pieces, apply prepared marinade properly.
-Cover & marinate for 3-4 hours or overnight for best result.
-Place foil & baking paper on a working surface.
-Make bed of onion, garlic, cloves, black peppercorn, bay leaf, cinnamon stick, fresh coriander, place marinated mutton leg, wrap it with baking paper & aluminium foil.
-In a cooking pot, place steam rack, add water below the rack, place mutton pack with foil on a rack, cover the lid & steam cook on low flame for 3-3.5 hours.
-Remove cover & carefully open aluminum foil & baking paper takeout steamed mutton leg, and discard whole spices, now transfer remaining masala/spices in saucepan.
-Add remaining marinade in a saucepan, corn oil then turn on the flame.
-Add water, & mash well while cooking on medium flame for 2-3 minutes. Spicy sauce is ready!
-Apply spicy sauce over steamed Leg, add fresh coriander, green chilli, ginger and serve it with naan, onion, cucumber, lemon wedges and spicy sauce.
