Lamb Leg With Hara Masala Recipe

Try this Lamb Leg With Hara Masala recipe from a member of the Recipestable Community.

[one_third] Prep Time: 15 minutes + overnight[/one_third] [one_third]Cook Time: 2 hours 30 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

2-1/2 kg lamb leg
1-1/2 cup yogurt
2 cups green chutney
1/2 cup blanched almonds
1/2 cup desiccated coconut
1/2 cup mint leaves
1/2 coriander leaves
2 tbsp white cumin
salt to taste
oil as required

[/tab] [tab]Yield: 12 servings

Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Wash lamb leg and remove all excess fat. Pat dry.

Step 2

Prick with a fork and make deep slits with a sharp knife.

Step 3

Marinate with salt and green seasoning for 6-8 hours. Turning occasionally.

Step 4

Place lamb leg in a heavy bottom skillet.

Step 5

Add 6 cups water and cook on low heat for 2 hours or until water dries up and the meat is tender.

Step 6

Now grind coriander, mint leaves, almonds, coconut and white cumin.