Indian Roast Lamb
PUBLISHED: 10:45 03 June 2014
Head chef and owner Russell Uddin, has owned the Blue Sari since May 2011. Russell says: ‘After years of working for other people I realised the only way to produce the highest level of flavours and service was to open my own restaurant. I was convinced that if we provided the right mix of ambiance, quality of food and top service, people would come. Thankfully they have and they continue to do so.’ Here Russell shares his recipe for Indian roast lamb.
Serves 4 to 6
4 large onions (chopped)
6 garlic cloves
5cm piece root ginger (chopped)
3 tbsp of ground almonds
2 tsp of ground cumin
2 tsp of ground coriander
2 tsp of ground turmeric
2 tsp of ground garam masala
4-6 fresh green chillis
Juice of 1 lemon
300ml of natural plain yogurt (beaten)
4lb leg of lamb
8 to 10 cloves
1 tbsp of blanched almond flakes
Place the first ten ingredients in a food processor or blender, with salt to taste, and process to a smooth paste. Gradually add the yogurt and blend. Grease a large, deep roasting pan and preheat the oven to 190 C (Gas mark 5).
Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end, then make deep diagonal gashes on both sides of the lamb. Push the cloves firmly into the meat, spaced evenly on all sides.
Push some of spice mixture into the pockets and gashes and spread the remainder evenly all over the meat. Place the meat on the roasting pan and loosely cover the whole pan with foil. Stand for 4 to 12 hours in the fridge, then bring back to room temperature before roasting for two to two and a half hours or until the meat is cooked, removing the foil for the last 10 minutes of cooking time.
Remove from the oven and allow to rest about 10 minutes before carving. Garnish the meat with almond flakes, and serve with steamed or roasted vegetables or salad and jacket potatoes.
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