Saraiki-style Spiced Roast Lamb

Ingredients

This Saraiki-style adaptation of Bouzellouf incorporates the unique flavors and spices of Saraiki cuisine. The original Algerian dish is traditionally prepared with different spices and cooking techniques, but this recipe has been modified to showcase the distinct flavors of Saraiki cuisine, making it a delightful fusion of flavors. We alse have the original recipe for Bouzellouf, so you can check it out.

• 2 kg (4.4 lbs) lamb leg, bone-in 2 kg (4.4 lbs) lamb leg, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons coriander powder 2 tablespoons coriander powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 tablespoon salt 1 tablespoon salt
• 1 cup plain yogurt 1 cup plain yogurt
• Juice of 2 lemons Juice of 2 lemons
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, ginger paste, cumin powder, coriander powder, turmeric powder, paprika, red chili powder, garam masala, salt, yogurt, and lemon juice. Mix well to form a smooth marinade.
2. 2.
   Place the lamb leg in a deep roasting pan and pour the marinade over it, ensuring that the meat is evenly coated. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 160°C (320°F).
4. 4.
   Remove the lamb from the refrigerator and let it come to room temperature. Place the roasting pan in the preheated oven and roast the lamb for approximately 3 hours, or until the meat is tender and cooked to your desired level of doneness.
5. 5.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before carving.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb leg — For the best results, choose a high-quality lamb leg with good marbling for tenderness and flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a smoky flavor, you can add a teaspoon of smoked paprika to the spice blend.
• To achieve a crispy exterior, you can broil the lamb for a few minutes at the end of the cooking time.

Serving advice

Serve the Spiced Roast Lamb with steamed basmati rice or naan bread, along with a side of raita (yogurt sauce) and a fresh salad.

Presentation advice

Arrange the carved lamb leg on a platter, garnished with fresh cilantro sprigs. Serve with the accompaniments on the side for an inviting and visually appealing presentation.