Lamb Leg Recipe Slow Cooker

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5 from 1 vote

Lamb Leg Recipe Slow Cooker

Slow cooking help give the meat fall off the bones softness. Cook it throughly until super tender.

Course Main Course

Cuisine Indian, Pakistani, World

Keyword Lamb Leg recipe Slow cooker

Prep Time 10

Cook Time 4

Resting Time 12

Total Time 4 10

Servings serving

Calories 498kcal

Author Mariam Sodawater

Ingredients

Marination

1 ¼ Kg lamb Leg
2 tablespoon yogurt
1 ½ tablespoon ginger garlic paste
1½ to 2 tablespoon green chilli paste less or more to taste
Salt to taste

Gravy

2 tablespoon oil
1 fist full cashew nut powdered
1 tablespoon coriander seeds freshly roasted and grounded
½ tablespoon cumin seeds freshly roasted and grounded
1 cup yogurt
½ cup milk

Tempering

2 tablespoon oil
½ tablespoon chopped garlic
5-7 round red chillies
2 twigs curry leaves

Garnish:

Cashew halves
Lemon wedges

Instructions

Marinate

In a pot marinate lamb leg, green chilli, ginger garlic paste, salt and yogurt. Mix well and marinate 12-18 hour in refrigerator.

Cook

In a thick bottomed wide pan, take lamb leg and fill water to immerse barely half of lamb leg. You’ll need to turn lamb leg from side to side after every 40 minutes. Cook for about 2 or more hour on slow heat until very tender and water dries completely.

For Gravy

Add 2 tablespoon oil, cashew, corriander, and cumin powder in lamb leg and fry turning from side to side for 3-4 minutes until light golden. (Bhunna)
Finally, add whipped yogurt and milk, bring to boil. Then cover pot and simmer for 7 minutes on low heat until oil separate on sides.

Tempering

In a pan, fry cumin, coriander and round red chillies for 1 minutes. Pour tempering over the lamb leg and cover the pan. Garnish with cashew halves.

Notes

If gravy is too thick for you thin out with more milk and/or water. You can also substitute cashew with almonds. You can add 3 tablespoon lemon juice in the last for a tarty lamb leg.

Nutrition