Wet Roasted Lamb Shoulder - Chef Recipe by Benjamin Smith
"I like to cook this at Christmas and will put the lamb in the oven in the morning before I go to wo...
1 tsp ginger and garlic paste
1 tsp garam masala powder
1 tsp cumin seed powder
1 tsp red chilli powder
1 tsp red food colouring
1 tsp turmeric
6 Tbs yoghurt
Chaat masala to taste
1 tsp coriander powder
6 chicken legs
1 tsp dry fenugreek leaves
1 Tbs lemon juice
2 Tbs oil
1 tsp peppercorn powder
Clean the chicken legs and cut 2-3 long slits on each piece. Apply salt, chilli powder and lemon juice to the chicken and set aside for 15 minutes.
Mix the coriander and cumin powder, red chillies, fenugreek leaves, turmeric, garam masala powder and red food colouring to a smooth paste. Add 1/2 tsp of salt and mix well with the yoghurt. Apply to the chicken making sure it goes into the slits.
Pre-heat oven to 210 C and cook chicken for 20-35 minutes until tender.
Remove from oven and serve hot, garnished with sliced onions and lemon wedges.
Recipe provided by The Kauphy Place