Bharwan Raan

Stuffed Roast Leg of Lamb

SERVES 4–6

Peshawari cuisine, also known as North-West Frontier cuisine, is an important part of the culinary culture of the Indian subcontinent. Peshawar’s strategic location on the crossroads of Central and South Asia has made it one of the most culturally and gastronomically vibrant regions in the subcontinent. The location, the semi-arid climate and the Indo-Iranian influences all come together, culminating in a cuisine that is truly spectacular.

INGREDIENTS

1 kg leg of lamb, kept whole

2 cups plain yogurt, whisked

4 tbsp brown sugar

⅓ cup butter, melted

1 tbsp saffron strands, dissolved in 2 tbsp warm water

Marinade

3 tbsp ginger, roughly chopped

3 tbsp garlic, roughly chopped

2 (large) limes, rind grated and juice extracted

2 tsp cumin seeds

6 pods green cardamom

1" stick cinnamon

6 cloves

1 tsp turmeric powder

1 tbsp garam masala powder

2 tsp cayenne pepper (lal mirch)

1½ tsp salt or to taste

Filling

2 cups hung yogurt

1 cup almonds, peeled, slivered and lightly roasted

Black pepper powder to taste

METHOD

Clean the leg of the lamb. Remove and discard all skin and fat. Wash well and pat dry. Slit the leg lengthwise along the bone to open it and flatten it slightly by beating down with the back of a wooden spoon. Do not separate the flesh from the bone completely. Set aside.

Marination In a grinder, combine marinade ingredients with very little water and grind to make a smooth paste. Rub the marinade all over the lamb, cover with cling film and refrigerate for 2 hours. Combine plain yogurt with 2 tbsp of brown sugar and stir till sugar dissolves. Coat the marinated lamb with the sweetened yogurt, cover with cling film and refrigerate for another 2 hours.

To cook the lamb
Preheat the oven to 200°C. In a mixing bowl, combine filling ingredients and mix thoroughly. Open the marinated lamb flat on a board and spoon the filling down the centre of the lamb. Roll the meat around the filling to conceal it. Seal the edges with toothpicks to secure. Place lamb on a large greased baking tray and evenly sprinkle the remaining brown sugar over it. Place the tray in the centre rack of the oven and bake uncovered for 30 minutes. Remove lamb from oven and lower the temperature to 180°C. Cover lamb with foil and return to the oven. Bake for 2 hours, basting occasionally with butter. Sprinkle saffron and its soaking water evenly over lamb, cover and bake for another 30 minutes or till meat is tender. Serve hot with roomali roti (p. 208).