Kashmiri-style leg of lamb (or mutton)

Slow-cooked meats are an art form. Juicy, fall-off-the-bone tender, and beautifully spiced, they are absolutely delicious.

Leg of lamb, or mutton, is in a class all by itself. Every region of the world has its specialized recipe, but the common theme is how much these meats are loved. They are usually served during festive occasions like weddings or births. Preparing the leg to be cooked is always done with pomp and show, and the chef is always proud of their dish. This recipe is no exception.

I first made this dish a few years ago, and I clearly remember it being spectacular. The meat is drop-off, the bone was tender, the flavour was divine, and the dish was a massive hit with my clients. The spices are mild but flavorful, enhancing the flavours of the meat rather than drowning it out. The rose petals add beautiful floral notes that complement the warm spices, and the yoghurt serves as a tenderizer for the butter-soft meat. I serve this meat with soft bread that can be rolled, lavash or rumali roti, fresh lettuce both to roll the meat for those with gluten allergies and for crunch, a pomegranate and mint raita for the fresh pop of the seeds, spicy schug for those who want a pop of flavour. This is a meal by itself, one that I absolutely adore.

This is an excellent cookbook of traditional and modern Pakistani cuisine. It is a beautiful book with gorgeous photographs and is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a lovely cookbook for anyone who wants to enjoy this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

For the spice mix:

1 1-inch cinnamon stick

6 cloves

10 green cardamom pods

1 1/2 tablespoons coriander seeds

1 tablespoon black peppercorns

1 small piece of mace

3-4 dried Kashmiri chillies

1 teaspoon anise seeds

2 tablespoons desiccated coconut

15 almonds1 tablespoon white poppy seeds

2 tablespoons dried edible rose petals

For the marinade:

1 large onion, thinly sliced

2 tablespoons oil

1 1/2 teaspoon garlic paste

1 1/2 teaspoon ginger paste

Juice of 1 lime

1 cup yogurt

Salt, to taste

4-5 lb leg of lamb (or mutton) cut into 3-4 pieces

3 tablespoon oil

Water or chicken stock, as needed

Dry roast all of the spice mix ingredients, except the rose petals, individually until aromatic and lightly colored. Cool and grind into a fine powder in a coffee or spice mill. It is okay if the poppy seeds do not get ground up completely; they add a nice pop to the sauce.

Heat the oil in a frying pan and sauté the onions on medium heat until lightly coloured. Remove and cool. Add the garlic, ginger, lime juice, yoghurt, and salt to a small blender and grind to a smooth paste.

In a wide bowl, mix the onion paste with the ground spices. Score the meat all over with a sharp knife. Rub the spice paste into the lamb, getting it onto the scores and pockets. Marinate for at least 3 hours, but overnight is strongly preferred.

Heat the oven to 350 F.

After marination, rub off as much of the marinade from the meat as possible. Fry the meat on high heat in oil to seal the outsides till it is browned all over. You can do this in batches. Do not overcrowd the pan; the meat will not fry but stew.

Add the meat and all the marinade to an oven-proof pot. Add water or stock until the meat is just submerged. Bring to a boil on the stove and place in the oven for 3 hours. Check the meat and rotate it every 45 minutes. In the third hour, the liquids may dry out. Add a touch of water or stock as needed. The meat should be well cooked and drop off the bone when ready. Taste and adjust salt if needed.

Cool and shred the meat with your fingers. Mix in with the cooked curry paste.

To serve, add the meat to a shallow dish with the bone visible if desired. Serve with rumali roti, lettuce, Schug, pomegranate, and mint raita.