Masala Crusted Pot Roast Lamb Recipe
- 50ml Oil
- 2 inch piece fresh Ginger
- 2 cloves Garlic
- 1 Onion, sliced
- 1 chilli/capsicum sliced (optional)
- 2 tsp Salt
- Juice of 1 Lime
- 1 cup coconut milk
- 2 level tbsp Mudgeeraba Spices South Indian Vegetable Curry Blend,
- 2kg Lamb Leg.
- In a blender combine all the ingredients and blend to a paste. Coat the lamb leg all over with the mixture and leave to marinade in the fridge for 4 hours. Heat your oven to 200 degrees Celsius. Place lamb in a pot and roast with the lid on for approximately 45 minutes or until cooked. To brown take the lid off if necessary for 15 minutes at the end of the cooking time.