Dhum Aloo
Kashmiri Potatoes
- medium
- 31.5KViews:
- 2kg leg of mutton
Dry rub
- 4 garlic cloves, crushed
- 3cm piece of ginger, grated
- 4cm stick of cassia bark
- 5 cardamom pods
- 2 black cardamom pods
- 1 tsp fennel seeds
- 3 cloves
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 1 tsp of salt
Marinade
- 250g yoghurt
- 100g pistachios
- 100g almonds
- Large pinch of saffron
- 1 tsp salt
- 1 tsp black pepper
- Drizzle of honey
Method
- Trim the leg removing the fat and make 3 deep cuts down the length of the bone. Then make 3 slices across the leg. Turn it over and do the same of the other side
- Peel the garlic and blend with all the dry rub spices to make a paste. Rub this all over the leg and into the cuts. Cover with cling film and leave to marinade overnight.
- Soak saffron in a little water.
- In a grinder blend the nuts to a powder (you can also crush them in a pestle and mortar).
- Mix the nuts, saffron water, yoghurt salt and pepper in a bowl. Smear this all over the leg and massage it into the meat. Cover with cling film and leave to marinade overnight.
- Heat the oven to 220°C and remove from the clingfilm. Place the meat on a rack over a oven tray. Cover with foil and cook for half an hour. Reduce the heat to 160°C and cook for 4-5 hours.
- In the last half hour remove the foil and drizzle with honey.
- Once cooked cover with foil and leave the meat to rest for up to an hour so it is tender and juicy.
- Spoon off some of the fat from the juices then heat through, pour this over the meat before serving.
Served with
Serve with cumin roast potatoes as a not so British roast dinner or go down the more Indian route with some delicate saffron rice.
David Miller
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