Kanchi's Goan Lamb Roast

Total Time: 33 mins Preparation Time: 3 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 kg boneless lamb (leg pc. or low fat pcs like i do)
• 1/2 cup vinegar (give or take a little, use as much as reqd to grind the spices to a smooth paste)
• salt
• 1 garlic clove (pod)
• 2 inches ginger
• 5 dried red chilies
• 1 inch cinnamon
• 4 cloves
• 4 black peppercorns
• 1/2 teaspoon cumin seed
• 3/4 teaspoon turmeric
• 4 fenugreek seeds
• 1 -2 teaspoon oil
• 1 large onion
• 1 bay leaf

Recipe

• 1 grind the spices from the garlic to the fenugreek seeds in the vinegar and salt.
• 2 wash lamb and poke with a fork marinate the lamb in ground spice paste for 2 hours at least or overnight.
• 3 pressure cook for 1 whistle or cook till done.
• 4 drain fat if any.
• 5 slice the lamb or cut into chunks and set aside.
• 6 slice the onion and saute in the oil till golden brown.
• 7 add the bay leaf and then the lamb.
• 8 heat through.
• 9 this makes lovely sandwiches too.