Slow roast leg of lamb with peppercorn and nutmeg recipe
"Also known as raan, this incredible slow roast lamb is rich and mildly spicy...."
INGREDIENTS
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4 tbsp ginger and garlic paste
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1 tbsp Kashmiri red chilli powder
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2 tsp salt
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200ml/7oz dark malt vinegar
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100g/3½oz crisp fried onions
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1 tsp caster sugar
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3 cinnamon sticks
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3 green or black cardamom pods
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3 bay leaves
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1.8kg/4lb leg of lamb (or thereabouts)
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1 tbsp butter, melted
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200ml/7oz tomato purée
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1½ tbsp black peppercorns, roasted on a dry frying pan for about 30 seconds and coarsely crushed
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¼ nutmeg grated
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4 tbsp single cream
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sugar, to taste
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1 tbsp butter
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2 tbsp rum (optional)
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salt
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250g/9oz basmati rice, washed in running water and soaked for 25 minutes
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50g/1¾oz ghee
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1 tsp cumin seeds
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3 cloves
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2 green cardamoms
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1 cinnamon stick
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1 bay leaf
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2 tbsp crisp fried onions
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2 tsp finely chopped mint leaves
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2 tsp finely chopped fresh coriander leaves
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1 handful pomegranate seeds (optional)
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