Mutton Leg Roast

Name: Mutton Leg Roast
Prep time: 120 min
Cook time: 50 min
Total time: 170 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 kg mutton leg; 1 tsp halal-certified soya sauce; 4 lemons; 2 tbsp vinegar; 1 tsp cumin seed; 1 tsp black pepper; 2 tbsp low-fat plain yogurt; salt; 3 tbsp oil

A Pakistani dish of mutton, lemons and yogurt, fragrant with cumin.

2 hr 50 min · Serves 6 · Medium

Ingredients

1 kgmutton leg, zabiha; with middle bone cracked and fat removed
1 tsphalal-certified soya sauce
4 lemons, juice of (Nimbu)
2 tbspvinegar, Sirka
1 tspcumin seed, Sufaid Zeera, roasted and ground
1 tspblack pepper, Kaali Mirch Powder
2 tbsplow-fat plain yogurt
salt, to taste
3 tbspoil

Method

Start cooking mode

Time: Prep 120 min · Cook 50 min · 170 min total
Difficulty: medium

1
Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 Ã‚Â½ hours.
2
Put the leg in a big pot and cover. Let it cook until all of the juice dries up. Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done.
3
Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast.