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Spicy leg of lamb with raita and roasted vegetables
Leg of lamb boneless marinated in a paste of ginger, garam masala, cayenne pepper and garlic, with sweet potato, cauliflower, raisins and a sauce of yoghurt, mint, garlic and cucumber, served with naans.
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Ingredients
Directions
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Defrost the meat and allow it to come to room temperature.
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Peel the ginger and cut roughly. Put the garam masala and cayenne pepper in the mortar. Slice the coriander seeds (from the garam masala) fine.
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Slice the garlic coarsely and add with the ginger to the spices. Mortar to a smooth paste.
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Mix the pasta with the yogurt and season with salt and pepper.
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Dab the leg of lamb dry, make a 2 cm notch with a knife and rub the meat with the yoghurt paste.
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Place the meat on a griddle covered with parchment paper and cover with aluminum foil. Let marinate for at least 1 hour in a cool place.
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Preheat the oven to 180 ° C.
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Put the meat thermometer in the middle of the meat and cover again with aluminum foil.
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Roast the leg of lamb in the middle of the oven to a core temperature of 56 ° C (rosé). This takes about 1 hour and 20 minutes.
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Meanwhile, peel the sweet potatoes and cut into pieces. Cut the cauliflower into florets. Season with pepper and salt.
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Remove the meat from the oven halfway, baste with the shortening and cover with aluminum foil.
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Spoon the sweet potato, cauliflower and raisins around the meat and grill for the last 40 minutes.
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Meanwhile, halve the cucumber in the length. Remove the seeds with a spoon and cut the flesh into cubes of ½ x ½ cm (brunoise).
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Slice the fresh mint and garlic. Mix with the yogurt and cucumber and season with salt and pepper.
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Heat the plats according to the instructions on the package. Serve the lamb with the vegetables, yoghurt sauce (raita) and plats.
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Nutrition
975Calories
Sodium33% DV800mg
Fat62% DV40g
Protein108% DV54g
Carbs31% DV94g
Fiber48% DV12g
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