Roasted Goats Leg with garam masala

“A very old family recipe, handed down from the British-Raj days, which takes a leg of goat meat,  marinated with garam masala and finished off with a mustard – Worcestershire sauce gravy. I remember, salivating as kids over this and even now, its sooo yum that my kids, family and friends, love it too. This is one of the recipes, that is the ‘Raison d’etre’ of this blog. Even now, its only made in my house in my generation, so do want to save it for posterity for all family and friends for now and future…”
 

Servings : 5-6

Ingredients:

Marination

  • 1 goat leg (or lamb)
  • 1 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1 tsp garam masala 
  • 1 tbsp vinegar
  • 1 tbsp salt

Cooking 

2 tbsp oil
2 dried bay leaves 
3-4 cloves
5-6 black pepper corns
1 black cardamom
2 inches cinnamon stick
1 tsp mustard 
1 tsp Worcestershire sauce (optional)
1 tsp tobasco (or any other chilly sauce)
1 tbsp tomato paste/purée 
2 tbsp cornflour

Method:

  1. Wash and dry the mutton leg
  2. Pierce it with a folk and rub the marination mixture, well all over the leg
  3. Cover and marinate in a refrigerator over night at least or longer
  4. In a pressure pan (or a thick bottom casserole pan), heat 2 tbsp of oil and all the other cooking spices and let them brown and release their flavour and fragrance 
  5. Sear the leg, browning it on all sides, by alternating high and low heat for almost half an hour till golden all over, if needed u could add a little water at a time
  6. Add water, just covering the leg and pressure cook for 4-5 whistles on high and 15 minutes on low 
  7. Let it cool completely, open and take out the roast leg, slicing it thinly ( electric knife works best)
  8. Heat the remaining liquid, adding mustard,Worcestershire sauce, tomato paste and tobasco to taste
  9. Thicken the mixture, with 2 tbsp cornflour paste (2 tbsp cornflour + 4 tbsp water) and serve the roast hot, with a little gravy poured over and the rest on the side.

Notes:

  • We normally use goats leg for this, but you could try lamb, if goat is unavailable 
  • While this is a pressure cooker recipe it can be adapted to the oven by baking the leg in the oven, post searing
  • Interestingly, its called a roast but cooked in a pressure cooker, as its a recipe from the pre-oven days 🙂 

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