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Indian Spiced Leg of Lamb by Emma Eats & Explores- Grainfree, Glutenfree, Refined Sugarfree, Paleo, SCD & Low Carb

Slow-Roasted, Indian Spiced Leg of Lamb with Pomegranate, Pistachios & Mint

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 18 hours 20 minutes
Course Main Dish
Cuisine Gluten-Free, Grain-Free, Indian, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD
Servings 7 people

Ingredients
  

  • 3 kg Leg of Lamb
  • 3 red onions

For the Rogan Josh Curry Paste

  • 100 g roasted peppers
  • 3 cloves garlic
  • 5 cm piece fresh ginger
  • 1 tbsp smoked paprika
  • 2 tsps garam masala
  • 1 tsp ground turmeric
  • 2 tbsps olive oil (or ground nut oil)
  • 2 tbsps tomato puree
  • 1 red chilli
  • 2 tsps cumin seeds
  • 2 tsps coriander seeds
  • 1 tsp black peppercorns
  • 100 ml greek yoghurt
  • 1/2 tsp salt

Toppings

  • 1/2 pomegranate de-seeded
  • 50 g pistachios chopped
  • small bunch fresh mint chopped

Instructions
 

Make the Rogan Josh curry paste

  • Roast the cumin seeds, coriander seeds and peppercorns in a dry frying pan over a medium heat for about 5 minutes until they are toasted and fragrant.
  • Crush the toasted seeds in a pestle and mortar until finely ground and add them to a food processor.
  • Peel the garlic and ginger and add to the food processor.
  • Add the roasted peppers, tomato puree, oil, red chilli and greek yoghurt to the food processor.
  • Add the spices to the food processor (the smoked paprika, turmeric, garam masala & salt).
  • Blitz in the food processor until you have a paste.

Prepare the Leg of Lamb

  • Slice the onions and arrange in a layer in the bottom of an an oven-proof dish.
  • Score the leg of lamb with a sharp knife in a criss-cross pattern. Rub the curry paste all over the surface of the lamb coating thoroughly.
  • Place the leg of lamb on top of the layer of onions, cover the dish in foil and leave to marinade overnight in the fridge. (You can skip this step if you don't have the time and just cook straight away).

Cooking the lamb

  • Preheat the oven to 200C (390F).
  • When it's up to temperature, place the foil covered lamb dish into the oven and turn the temperature down to 140C (284F).
  • Roast for 6 hours until the meat is tender and falls off the bone. Cooking times will vary depending on the size of your leg of lamb (approximately 1 hour for every 500g).

To Serve

  • Remove from the oven and sprinkle over the chopped pistachios, pomegranate seeds and chopped fresh mint just before serving.