Pairs well with Juicy Spicy Mutton Leg Roast with Chutney
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 22d ago
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A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Juicy Spicy Mutton Leg Roast with Chutney
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7.4K views • 5d ago
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A tender, juicy, and spicy mutton leg roast marinated overnight and baked to perfection, served with a flavorful chutney made from the roasting juices and fresh ingredients. Perfect for Eid celebrations.
01:15:00 total
Serves 5
medium
Meat Main Course
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🧂
🍋
🍫
🌶️
🍄
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Ingredients
- mutton leg - 1.5 kg (loin, with fat intact, membrane removed)
- raw papaya paste - 1 tbsp (kacha papita paste)
- ginger garlic paste - 1.5 tbsp (adrak lehsan paste)
- green chilli paste - 1.5 tbsp (hari mirch paste)
- tomato paste - 2 tbsp
- yogurt - 0.5 cup (dahi)
- lemon juice - 3 tbsp (for marinade)
- Kashmiri red chilli powder - 0.5 tbsp (kashmiri lal mirch powder)
- chaat masala - 0.5 tsp
- red chilli powder - 1 tbsp (lal mirch powder, or to taste)
- roasted crushed coriander seeds - 1 tbsp (sabut dhania)
- turmeric powder - 0.5 tsp (haldi powder)
- crushed red chilli - 0.5 tsp (lal mirch crushed)
- roasted crushed cumin seeds - 0.5 tbsp (zeera)
- Himalayan pink salt - 1.5 tsp (or to taste)
- onion rings - 1 large (pyaz)
- whole black peppercorns - 0.5 tsp (sabut kali mirch)
- green cardamom pods - 3-4 (hari elaichi)
- cinnamon sticks - 2 (darchini)
- garlic bulb - 1 (lehsan)
- olive oil - 2-3 tbsp
- blanched tomatoes - 2 medium (tamatar, peeled)
- fresh coriander - handful (hara dhania)
- green chillies - 2-3 (hari mirch, for chutney)
- lemon juice - 1 tbsp (for chutney)
- coriander seeds - 1 tsp (for chutney)
- cumin seeds - 0.5 tsp (for chutney)
- Himalayan pink salt - 0.5 tsp (or to taste, for chutney)
- crushed red chilli - 0.5 tsp (for chutney)
- lemon slices - watch the video to see (for serving)
Instructions
- Prepare the Mutton Leg: Remove the membrane from the mutton leg without removing meat or fat. Prick the leg all over with a knife to allow marinade penetration.
- Make the Marinade: In a bowl, combine raw papaya paste, ginger garlic paste, green chilli paste, tomato paste, yogurt, lemon juice, Kashmiri red chilli powder, chaat masala, red chilli powder, roasted crushed coriander seeds, turmeric powder, crushed red chilli, roasted crushed cumin seeds, and Himalayan pink salt. Mix well.
- Marinate the Mutton: Coat the mutton leg thoroughly with the marinade. Cover with cling film and marinate in the refrigerator for 8-10 hours or overnight.
- Prepare the Baking Tray: Line a baking tray with aluminum foil and baking paper. Spread onion rings, whole black peppercorns, green cardamom pods, cinnamon sticks, garlic bulb, and drizzle olive oil to create a flavor bed.
- Bake the Mutton: Place the marinated mutton leg on the prepared tray. Wrap it tightly with baking paper and aluminum foil to seal. Preheat the oven to 180°C (356°F). Bake for 1 hour on the second rack from the bottom with grill, top, bottom, and convection fan on.
- Prepare the Chutney: Remove the mutton from the oven. Take out cinnamon sticks and cardamom pods. Squeeze the roasted garlic bulb into a blender. Add blanched peeled tomatoes, fresh coriander, green chillies, lemon juice, coriander seeds, cumin seeds, Himalayan pink salt, and crushed red chilli. Blend until smooth.
- Finish the Mutton: Place the roasted mutton leg back on the same tray with baking paper. Bake in the preheated oven at 180°C for 15 minutes on the upper grill with fan to develop a nice color on top.
- Serve: Serve the tender mutton leg roast hot with the prepared chutney and lemon slices.
