Ingredients
Lamb leg 1-1 1/2 kg
French beans(cut into halves) 100 gms
Carrot(cut into 2″ long pieces) 50 gms
Cauliflower(cut into florets) 1 medium size
Baby onions(peeled) 12
Potatoes(cut into fingers) 3
Onions(cut into thin slices) 3 medium size
National Soya sauce 1 tbsp
Worcestershire sauce 1 tbsp
Tomato sauce 2 tbsp
Vinegar 2-3 tbsp
National Black pepper powder 1 tsp
National Red chilli powder 1/2 tsp
Ajinomoto 1/4 tsp
Oil for frying the lamb leg
National Salt to taste
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Cooking Directions
To marinate the leg:
Clean and make slits on the surface of the leg piece.
Marinate with National ginger-garlic paste and National salt for 3 to 4 hours.
In an open pan, heat oil and fry the leg on both sides. Remove and keep aside.
Boil beans, carrots and cauliflower in water adding a little salt.
Drain the water and mix all the sauces, National chilli powder, National turmeric powder, salt, ajinomoto and pepper with the crumbled fried onions.
In a pressure cooker put the leg to be roasted with all the sauces mixed masala.
Add 2 to 3 cups of water and pressure cook till the meat becomes tender.
Open the lid and cook till the gravy thickens.
Take out the leg piece, put it in a flat dish.
Mix the boiled vegetables in the remaining gravy and spread it on the leg roast along with potato fingers.
Serve hot with rice.
