Slow-Roasted Leg Of Lamb (Goshi Korma) (India)

Recipe Ingredients

		For Marinade Paste
1		Onion (small)
1		Cinnamon stick - (3 to 4)
2 tablespoons	30ml	Cumin seeds
1/3 cup	48g / 1.7oz	Peeled fresh gingerroot - , chopped
3 tablespoons	45ml	Garlic - , chopped
2 tablespoons	30ml	Garam masala-north india spice blend
2 tablespoons	30ml	Water
1 tablespoon	15ml	Paprika
2 teaspoons	10ml	Salt
		Roast
1		Leg of lamb - (bone-in),, (6 to 7) trimmed and tied by butcher
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Fresh lime juice
		Accompaniments
		Gingered tomato chutney - , (see recipe index)
		Sour lime pickle - , store bought

Recipe Instructions

YIELD: Serves 8 generously. MAKE AHEAD: Lamb may be made 1 day ahead and cooled completely before being chilled, covered. Chill pan juices separately. Bring lamb to room temperature before reheating, covered, in a 350 degree F. oven and reheat pan juices.

ADVANCE PREP: MAKE PASTE: Chop onion and halve cinnamon stick. In an electric coffee/spice grinder finely grind cinnamon and cumin seeds. In a blender puree onion with ground spices and remaining paste ingredients until smooth.

MARINATE LAMB: Lightly oil a roasting pan just large enough to hold lamb. Rinse lamb and pat dry. With a small sharp knife make 6 deep (to the bone) 1-inch long slits at about 1 1/2-inch intervals on each of 3 sides of leg, being careful not to cut strings.

Arrange lamb, meaty side up, in pan and season with salt and pepper. Rub lamb all over with paste. Marinate lamb, covered with plastic wrap and chilled, at least 4 hours and up to 24. Let lamb stand at room temperature 1 hour before roasting.

PREPARATION: PREHEAT oven to 325 degrees F. Cover pan with several layers of foil, sealing tightly, and roast lamb in middle of oven 2 hours. In a small saucepan melt butter with honey and stir in citrus juices. Uncover lamb and pour half of honey sauce over it. Roast lamb, pan tightly covered with foil, 1 hour more. Uncover lamb and pour remaining honey sauce over it. Roast lamb, pan tightly covered with foil, basting lamb twice with pan juices, for another 1 hour. Uncover lamb and roast until meat is almost falling off bone, about 30 minutes more. If lamb begins to blacken, cover loosely with foil. (Note: lamb roasts about 4 1/2 to 5 hours total.) Transfer lamb to a platter and discard strings. Let lamb stand until cool enough to handle and skim fat from pan juices.

SERVE leg whole with pan juices or pull meat from bone and drizzle lamb with juices. Serve lamb with chutney and pickle.

Source:
Best of Gourmet 1998

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