Made this for dinner last night served with roast Brussel sprouts, roast potatoes and baby spinach salad.
This is my version of the traditional Jungli Maas – the roast meat cooked by hunters using game. The original version of this recipe does not include ginger, garlic or curry leaves but I’ve adjusted the recipe to add further depth to the flavours. Delicious with a cooling cucumber and tomato kachumber salad or a green salad, and roast potatoes – even better as leftovers the next day. Don’t be scared off by the number of chillies they provide flavour rather than too much heat unless of course you decide to eat them which I wouldn’t advise for any other than those with serious chilli tolerance. The juices left in the pan are rich, spicy and delicious in moderation. Ghee is essential.
Prep time: 15 minutes Cooking time: 2.5-3 hours
1 2-2.5 kg leg of lamb, with bone in, that will fit in your largest casserole dish with a lid or get…
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