Tender, Slow Cooker lamb coated in a rich & aromatic masala marinade. Served with buttery potatoes, baked underneath the lab to soak up al those delicious spices & juices.
Serves 4
Ingredients
For the Lamb & Masala Marinade
- 1 leg of lamb
- 200g natural yoghurt
- 1½ tsp salt
- 1½ tsp Kashmir chilli powder
- ½ tsp freshly ground black pepper
- 2 tsp ground coriander
- 1½ ground cumin
- 1 tsp paprika
- ½ tsp ground turmeric
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 green chillies, minced
- 1 lemon, juiced
- 2 tbsp vegetable or olive oil
- 1 tbsp dried fenugreek leaves, crushed
- Handful of fresh coriander
- 40g butter
- 4 medium potatoes, peeled & halved
- 2 large onions, peeled & halved
Method
1. Make the masala marinade. Add the yoghurt, salt, Kashmiri chilli powder, black pepper, ground coriander, cumin, paprika, turmeric, oil and crushed fenugreek leaves to a large bowl. Mix until thoroughly combined.
2. Add the garlic, ginger, finely chopped green chillies, lemon juice and most of the fresh coriander, reserving a little coriander for serving. Mix everything together to create a thick masala marinade.
3. Prepare the lamb. Using a sharp knife, carefully cut several deep slits into both sides of the lamb leg. This helps the marinade penetrate deeper into the meat.
4. Rub the masala generously over the entire lamb leg, working it well into the slits. cover & refrigerate for at least 12 hours.
5. When you are ready to cook, remove the lamb from the fridge & allow it to sit at room temperature for around 30 minutes.
6. Use any masala remaining in the bowl to lightly coat the potatoes and onions & arrange a few across the bottom of the slow cooker. Add a little of the butter to prevent sticking.
7. Place the marinated lamb leg on top and add the remaining butter over the lamb.
8. Cover and cook on high for 4–5 hours or low for 7–8 hours, until the lamb is beautifully tender and easily pulls apart with a fork.
6. Carefully transfer the carved lamb, potatoes and onions to a Cooks Professional Buffet Warmer or serving dish. Spoon some of the cooking juices over the top and finish with fresh coriander.
Tips & Tricks
Marinate it overnight: Give the lamb at least 12 hours in the marinade if you can. The yoghurt helps tenderise the meat while giving the spices time to develop and flavour the lamb.
Don't skip the slits: Cutting deep slits into the lamb allows the masala to get beneath the surface. Really work the marinade into them for maximum flavour.
Crush the fenugreek: Rub the dried fenugreek leave between your palms before adding them to the marinade. This helps release their distinctive aroma.
No Slow Cooker? No worries: Cover the lamb with tin foil & place in the oven at 180°C for around 3½ hours, before removing the foil for a final 30 minutes. The results may not be quite as tender & the lamb can dry out if the foil isn't tightly sealed. For best results, use a Slow Cooker.
Haven't got a Slow Cooker yet? Follow our Buying Guide for top tips to help you decide which slow cooker best suits your needs.
Feeding a Crowd? Transfer your masala into a Cooks Professional Buffet Warmer to keep it fresh. The Warmer will keep the masala hot, fresh & moist by locking in the moisture as it steams.
Harvinder's Masala Leg of Lamb
