Saturday, March 12, 2011

Braised Leg of Lamb in Garam Masala sauce

  • DSCN01243lb boneless leg of lamb
  • Half a bulb of garlic (~10 cloves)
  • 3T garam masala
  • 2 small onions, minced
  • 28oz canned diced tomatoes
  • 1c water
  • 1/2c white vinegar
  1. Crack the garlic cloves under the flat edge of a knife and peel the skin. Stuff the cloves into the hollow opening in the leg (where the bone used to be).
  2. Brown all sides of the leg in hot oil in a Dutch oven.
  3. Add remaining ingredients to pot; stir well and bring to simmer.
  4. Cook covered, for 3 hours in 300 degree oven.
  5. Cook uncovered for 1hr in 425 degree oven (or until desired amount of water remains)



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