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image of lamb curry in oven

Leg of lamb curry in oven

Leg of Lamb curry made in oven for festive table is as much a crowd pleaser as any braised lamb recipe is, only better.
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 8
Course: Dinner
Cuisine: American, Sri Lankan
Ingredients Method Notes

Ingredients
  

  • Whole leg of lamb cubed
For black curry powder
  • 1 tbsp coriander seeds toasted
  • 1 tsp fennel seeds toasted
  • 1 tbsp raw white rice toasted
  • 1 tbsp dry coconut flakes toasted
  • 10 fresh curry leaves toasted
For red curry powder
  • 5 whole dry chilies toasted
  • 2 tbsp Spanish paprika toasted
  • 1 tbsp coriander seeds toasted
  • 2 tsp cumin seeds toasted
  • ½ tsp black cumin seeds toasted
  • 5 pods of cardamom crushed
  • 5 cloves crushed
Tempering and herbs
  • 3 cloves of garlic minced
  • 1 inch of ginger minced
  • 3 red onions sliced
  • 1 sprig of fresh curry leaves sliced
  • 1 tbsp date molasses
  • 2 tsp of tamarind paste
  • 1 Indian bay leaf
  • 3 inch stick of Cinnamon
  • 1 tsp Lime zest or preserved lime
  • 2 tsp of salt
  • 2 tsp black peppercorns crushed
  • 3 tbsp of ghee

Method
 

  1. Toast dry chili peppers, coriander seeds, cumin seeds, black cumin seeds and fennel seeds separately and grind them together. lightly toast Spanish paprika and add them to the curry mix. Crush cloves and cardamom to bruise them lightly and add them to curry blend. Set aside the red curry blend.
  2. Toast all the ingredient in under the black curry
  3. Add curry powder we made with ginger, garlic, salt and black pepper to lamb and massage to coat well. Let the lamb marinate for 3 hours to overnight.
  4. On following day, (if marinating overnight) caramelize the onion in ghee with Indian bay leaf and the stick of cinnamon in a stainless-steel skillet until golden brown. Remove the onions from the pan and set aside for the moment. Sear the lamb pieces in the same pan as you fried onions.
  5. Deglaze the pan with a cup of water add tamarind and date molasses to the deglazed liquid
  6. Pack the meat in to clay Dutch oven alternatively with caramelized onions, Top with some caramelized onions and unroasted curry leaves. Add Indian Bay leaf, lime zest and stick of cinnamon on top.
  7. Add the deglazed liquid. If you are using a cast iron Dutch oven add extra cup and half of water. If you are using the clay Dutch oven. Do not use any extra water. Just soak the clay Dutch oven for 15 minutes prior to adding the meat. Meat is going to cook on its own juices and is going to come out so much flavorful.
  8. Cover and cook at 350 degrees for 3 hours. or until meat is fall apart tender. Open the lid and give it a stir after every one hour to distribute seasonings evenly.

Notes

Using the clay Dutch oven.
Soak the lid and clay Dutch oven well in the water before starting the bake. start with a cold oven and allow the preheating and cooking to finish. Allow the pot to cool down before opening.