Hunters style Indian roast leg of lamb

Indian Hunters style Roast Leg of Lamb

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 your butcher to cut in half
35 dried red chillies, preferably Kashmiri
200g ghee
Handful of curry leaves
2 cinnamon sticks
2 teaspoons ginger and garlic crushed into a paste
1 tsp salt
250ml hot chicken stock
Coriander or parsley for garnish

Pre-heat oven to 150 degrees celcius
Remove seeds from 25 of the chillies, slicing them in half (wear gloves or ensure you wash your hands well after)
Make deep incisions with a sharp knife
Rub lamb well with the ginger and garlic paste, massaging the paste into the incisions (those gloves are probably advisable at this point too)

Put the ghee in the casserole dish and melt over medium heat

Add the cinnamon and curry leaves to flavour ghee
Add the lamb and brown all over
Add chillies and salt to the pot, then carefully add hot stock as the mixture might spit when adding to ghee
Bring to simmer, cover with the lid and put carefully into oven
Cook for 2-5-3 hours until lamb is falling off the bone

Hunters style Indian roast leg of lamb
Hunter style Indian roast leg of lamb

You will need to baste the lamb every half an hour and add more boiling water if the mixture is getting too dry
Rest the lamb for 15-20 minutes
Pull the lamb off the bone and serve with juices spooned over the top
Garnish with coriander or parsley


Herb and Mustard pork neck with roast beetroot

I always remember Aunty Mary’s delicious, tender pork neck roasts when she would have us over for weekend lunches when she was still entertaining at home.This version is a bit more herby and peppery and the vegetables probably have a more Contemporary feel to her traditional English accompaniments but the moist tender pork neck is a tribute to those hearty lunches we used to enjoy at her place. The beetroot cooked alongside the pork is a delicious sweet, crunchy alternative to apples. One of these days I’m going to return the favour and cook this for Aunty Mary!

Prep time: 5 minutes Cooking time: 1.5 hours
750g-1kg boneless pork neck
2 tspns Dijon mustard
Handful Rosemary leaves stripped off stalks
1 tspn dried oregano
3 cloves garlic
1 tspn Maldonado sea salt
2 tspns cracked black pepper
1 tbspn olive oil

1-2 fresh beetroots cut into wedges
1 small fennel bulb cut into wedges
2 carrots cut into medium size pieces
400g Pumpkin cut into pieces
2 parsnips cut into medium size pieces
Broccoli cut into florets
Olive oil spray

Pre heat oven to 180 Celsius
Crush garlic with rosemary leaves (stripped off stalk) and oregano in mortar and pestle until paste forms
Add mustard, olive oil salt and black pepper and mix well
Rub marinade all over pork
Place in roasting pan lined with baking paper
Roast for approximately 40 minutes
Remove from oven and add beetroot around pork and coat in pork juices/fat

Place all other vegetables except broccoli in a roasting pan lined with baking paper and lightly spray with olive oil spray

Return pork with beetroots and the tray of vegetables back in oven, pork on upper level and roast for a further 25-30 minutes
Use meat thermometer to check pork – either return to oven until cooked or rest covered in foil for 10-15 minutes – pork needs to be well done but juicy and tender
Add broccoli to pan of vegetables and toss gently to coat in juices and oil anad roast until broccoli starts to crisp and brown at edges

Slice pork and serve with roasted beetroot and pan juices and other vegetables on the side.

Leftovers great the next day too!

Serves 4