Classic Kashmiri Masala Leg Roast recipe by Ruhana Ebrahim

Ingredients

• 2kg whole mutton leg,
• 60g ghee (Clarified butter)/butter
• 2 tablespoon red ginger garlic masala,
• 2 tablespoon ground garlic,
• 1 tablespoon ground ginger,
• 3 tablespoon lemon juice,
• 2 tablespoon brown vinegar,
• 1 tablespoon mustard powder,
• 2 tablespoon Kashmiri chilli powder,
• 2 teaspoon salt,
• 1⁄2 teaspoon turmeric powder,
• 2 teaspoon coriander powder,
• 1 teaspoon cumin powder,
• 1⁄2 - 1 teaspoon chaat masala,
• 50g sachet tomato paste/sauce,
• 1 teaspoon garam masala,
• 1 teaspoon white/ black pepper,
• ¼ - ½ cup fried onions (crushed fine)
• Good pinch cinnamon powder,
• Pinch nutmeg or clove powder (optional),
• 1 cup plain yoghurt (preferably double cream),
• 1. Soak legs in water with a dash of white vinegar. Trim off excess fat.
• 2. Drain. Make gashes all over here and there with a knife.
• 3. Mix all ingredients together.
• 4. Massage marinade into leg.
• 5. Leave to soak overnight in fridge or for already 4hrs.
• 6. Heat ghee (Clarified butter) in a large deep pot/ roasting pan.
• 7. If steam roasting, then add in a little water, cover and cook on medium heat until tender. When done, place under the grill to redden and allow masala marinade to thicken.
• 9. Uncover, turn, brush with butter and roast on 170°C for another 20min. Be careful not to not let dry out.
• 10. I like to toss potato wedges in marinade as well and roast on same pan, or fry and toss in garlic butter before serving.