Mutton Leg Roast: A Special Dish for Eid-ul-Azha

Ingredients 0/14

Step 1

Make deep cuts about two inches apart all over the leg of lamb. In a bowl, mix together the yogurt, ginger-garlic paste, lemon juice, ground red chili, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander until everything is well combined. Rub this marinade all over the lamb, making sure to get it into the slashes. Place the lamb in a dish, turn it over, and coat it again. Cover and pop it in the fridge for at least three hours, or even overnight if you have the time.

Step 2

When you're ready to cook, heat some oil in a large cast-iron pot over medium heat. Gently place the lamb leg in the pot, cover it, and put something heavy on top of the lid to keep it snug. Turn the heat down to low and let it cook for about an hour. Then, flip the lamb and cook it for another hour.

Step 3

Keep cooking the lamb until most of the liquid has evaporated and the meat is tender and golden brown—this should take around 15 more minutes. You’ll know it’s done when oils start to pool around the edges, and an instant-read thermometer reads at least 130°F (54°C) in the center. Finally, transfer the lamb to a serving dish and enjoy!