Lamb Leg Roast Curry - Raan E Khaas - By Vahchef @ vahrehvah.com

A whole leg of lamb is marinated with indian flavours cover it with silver foil and cooked in a oven in slow cooking process because meat normally takes long time to cook by cooking in this method it cooks evenly and remains juicy

http://www.vahrehvah.com/lamb-leg-roast-curry-raan-e-khaas
Ingredients:

Lamb Leg 1 n
Red chilly powder 2 tb
Garam masala 1 tb
Cumin powder 1 tn
Fennel seeds 1 ts
Salt
Kabab chini 1 tb
Ginger garlic pieces
Carrot 3 n
Potatoes (small) 5 n
Tomatoes 5 n
Onion 2 n
Green chilly 4 n
Pepper corns 1 ts
Mint 1 b
Coriander 1 b
4 n
Water
Malt vinegar 3tbsp
Water ½ liter

Directions:
Take a bowl add red chilly powder, garam masala powder, cumin powder, fennel seeds, salt, kabab chini, and mix this well and take the lamb leg and coat this mixture on it, and give the gashes on the lamb leg and stuff ginger & garlic pieces.
Take baking tray, add bay leaves, pieces of carrot, onions, potatoes, tomatoes, ginger, garlic, green chilly, pepper corns, on this arrange the leg of lamb, in this add steams of mint & coriander leaves spread on top of this, add malt vinegar, water pour it on the tray and oil pour it on the meat, put the silver foil and bake them at 190 c for 2 hours.

Separate the pieces of potato and carrot, take a blender add rest of the onion, tomato, garlic, ginger, pieces and make a paste, cook this mixture till gravy thickens, add salt, this mixture pour it on the top of leg of lamb and potato, carrot, pieces, ready to serve the Lamb Leg Roast Curry.
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