Dish of the year: Oven-roasted lamb
I’m not about to turn this into a food blog, but I came across one of the best new recipes of the past year recently, tweaked it a bit to cut down on the calories, and served it to friends who loved it. And I’m sure I’ll lose the recipe unless I stash it here!
See the photo above for how it turned out.
Oven-roasted Lamb with Spices
- 2 pounds of lamb (shoulder or leg) cut into 1-inch cubes
- 2 medium onions, chopped
- 5 cloves of garlic
- 2 tablespoons of tomato paste
- 1 tablespoon of ground coriander
- 1 tablespoon of garam masala
- 1 tablespoon of cayenne pepper
- 1 teaspoon of turmeric
- chopped cilantro
- Salt & pepper
- 3/4 cup of water
- 1/4 cup of butter, cut into cubes
- 1/2 cup of nonfat yogurt
This is a curry-style dish made in the oven rather than on the stove.
Mix all the spices and aromatics into a blender or food blender. Combine the mixture with the cubed lamb, and then roast.
Heat the oven to 300°. Sprinkle the lamb with the salt and pepper. Arrange in a single layer in a baking dish.
Toast the cumin, coriander, garam masala, cayenne and turmeric, in a dry saute pan for a minute or so to bring out the flavors.
Puree the onions, garlic and tomato paste in a food processor. Add the water, then puree again. Add the roasted spices to the puree, then pour the mixture over the lamb. Stir to coat. Scatter butter cubes over the lamb.
Roast the dish uncovered until very tender 2 1/2 to 3 hours. Half an hour before the meat is done, add the yogurt, stirring to combine; continue roasting. Garnish with cilantro and serve.
Serve with rice or potatoes, salad and a red wine, of course.