Spicy Mutton Leg Roast
I made this Leg of Mutton yesterday Just as a treat for my meat eating monsters 👹 I decided to roast a leg of mutton.
I usually make the English style roast with butter, herbs and garlic. But this time I wanted to make something spicy and sizzling. The creamy curry sauce gravy was the perfect icing to the cake. Smothered all over the meat made it even more succulent and tender.
So here's my zesty Asian style mutton leg marinade paste.
INGREDIENTS For the onion paste
1 red onion
1 small bunch of coriander
6-7 clove garlic
1 thumb size ginger
2 Green chillies
Juice of 1 lime
Spices
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chilli powder
1 tsp curry powder
1 tsp mustard paste
1 tbsp red or green thai curry paste
2 tsp sea salt
1. First make the onion paste by blitzing all the ingredients above with a little bit of water.
2. Add the spices to the onion paste and mix well.
The Mutton Leg
1. Make sure the leg is at room temperature.
2. Make holes into the meat all the way down with a sharp thin knife.
3. Baste the 3/4 of marinade paste all over the leg ensuring to dig the paste into the holes. Let it marinade over night or for at least 2 hours.
4. Reserve the marinade paste for later.
READY TO COOK
The mutton leg was in the fridge over night.
- I took it out in the morning and let it rest for about 2 hours for it to come to room temperature.
- Turned the oven on to 200 degrees C.
- Then I placed the mutton leg on the oven tray.
- Remember the massala paste I reserved, I added half of it on the meat and basted it again, making sure I poked it through all the cavity.
- I added few knobs of butter on the meat, covered it with foil and put it in the oven.
I cooked it for about 2 hours in total
- After 40 minutes I checked the meat, and realised it was drying up. So I added a little bit (approx half cup) boiling water on the base of the tray. This releases steam to keep the meat moist. Then I put it back in the oven. I turned the heat down to 180 for the remaining time.
ROAST VEG RECIPE
1 kg medium sized potatoes, peeled and cut in half
2 large carrots sliced lengthways
500g Brussels sprouts
2 large parsnips, sliced thicker than the carrots
1 tsp Black pepper, crushed
1 tsp garlic powder or fresh crushed garlic
2 sprigs of tarragon and or rosemary, chopped
2 tbsp olive oil
Salt to taste
1. Take a medium sized saucepan, fill with water and bring to boil.
2. Place the potatoes and 1 tsp salt and par boiled.
3. Place the sliced carrots and Brussel sprouts in a metal colander and place over the potatoes saucepan, cover with lid and let the potato water steam it.
4. Once all the veg are partially cooked, drain and place in a large bowl.
5. Add the remaining ingredients, toss vegetables in the bowl.
Add the veg to the meat tray 1 hour after the meat has been cooked; or cook them in the oven in a separate tray, uncovered.
Once the meat is tender and the vegetables are roasted, take the tray out of the oven. Keep the tray covered, and let it rest for about 15 - 20 minutes. I covered the tray with more foil and a tea cloth to keep the moisture in.
I served the meat with a curry style gravy. It was OMG delicious.
CURRY STYLE GRAVY
Remember the little bit of the remaining masala paste, that's what you will need, plus half tin coconut milk, and 2 tsp of red or green curry paste.
1. Heat 2 tbs vegetable oil in a small pan.
2. Add the massala paste, (2 tbs). Then add the Thai curry paste. Fry in oil for 5 minutes.
3. Add the coconut milk and bring to boil then simmer for 5 minutes.
4. Add the sugar, and take off heat.
5. Taste the sauce and add salt accordingly.
This your perfect desified Asiafied roast Leg of mutton with all the trimmings.
It was different but very flavoursome and delicious. The curry sauce drizzled on the sliced meat was the icing on the cake and made the meat even more succulent.
Tip: always taste the salt of the meat. Sea/kosher salt is better for roast. If the seasoning isn't right the meat doesn't taste as nice.
Have a lovely holiday.
