Desi slow-roasted leg of lamb

• Dry brine the lamb shoulder overnight by sprinkling salt over the lamb. Refrigerate overnight.
• Why is dry brining important?
• Make a spice paste with the ingredients listed above and slather the spice paste on the lamb shoulder.

  Add 3 roughly chopped onions, 1 roughly chopped large carrot and 2 roughly chopped sticks of celery and a tbsp of tomato puree to the bottom of an oven tray.
• Ask your butcher to partially cut the shank bone so it fits to a standard oven tray.

  Place the leg of lamb onto an oven rack.
• Add an oven rack on the oven tray and place the spiced pasted lamb shoulder. Cook on Gas Mark 8 (230°C) for 45 minutes. Check periodically to ensure the lamb shoulder isn't burning.
  
• After 45 minutes remove the oven rack and place the lamb shoulder on the vegetables and to it add 500ml water. Place a piece of baking parchment on the lamb followed by two layers of heavy-duty aluminium foil. Crimp edges to ensure a good seal.
• Place in the oven on the lowest setting for 6 to 8 hours, approximately 120°C (just less than gas mark 1).

Spicy sauce/glaze (for the top of the lamb leg).

• Fry mustard and cumin seeds until the mustard seeds start to pop.
• Add the diced onions and 1tsp kasuri methi.
• Saute onions until they are lightly brown and soft. Add garlic and ginger paste, fry until fragrant.
• Add Kashmiri chilli paste.
• Add the following spices:

  coriander powder, cumin powder, Kashmiri chilli powder, tandoori powder and salt

  Fry until the rawness is cooked out! (around 2 minutes).
• Allow the onion base mixture to cool.
• After 6 hours, the lamb should be tender to the touch. Strain the stock from inside the oven tray. Separate the onions and celery from the braised vegetables.

  (Return the lamb leg back into the oven tray, cover with the baking parchment/foil).
• Add half of the strained onion & celery (no carrots) mixture to the fried onion masala base and blend into a smooth paste using a food processor.
• Add the spice paste back into the pot.
• Add half of the lamb stock, adjust as necessary. If your spice glaze is too thick then add more stock. Reduce down until the sauce coats the back of a spoon. The sauce will thicken as it cools.
• Finish the sauce with Greek-style yogurt, lemon juice, kasuri methi, garam masala and dried mint. Check for salt and chilli and season as necessary. Allow to cool for 15 minutes.
• Place the sauce liberally on top of the lamb leg, garnish with sliced green chilllies and coriander leaves.

  Serve with Indian roast potatoes, deep-fried brussel sprouts, mixed vegetables and spiced rice.
• Chalo roast kawa!
• The meat is fall off the bone, succulent, unctuous, indulgent and juicy!

Questions

• Be careful, deep frying brussel sprouts spits like a cobra! Use a splatter guard.
• How do you make the fried brussel sprouts?
  
• How did you make the desi roast potatoes?