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Slow Baked Chilli Lamb

Global.Potpourri's picture
Ingredients
  Leg lamb 3 Pound, trimmed of visible fat (1.5 Kilogram)
For chili herb paste
  Ancho chilies 4
  Garlic 3 Clove (15 gm) (Unpeeled)
  Ripe tomato 1 , peeled and chopped
  Chopped fresh oregano 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Crushed black peppercorns 1⁄2 Teaspoon
  Apple cider vinegar 2 Tablespoon
Directions

1. To make chilli paste, place chillies and garlic in a hot dry frying pan or comal over a high heat and cook until skins are blistered and charred. Place chillies in a bowl, pour over hot water to cover and soak for 30 minutes. Drain chillies and discard water.
2. Squeeze garlic from skins. Place chillies, garlic, tomato, oregano, cumin, peppercorns and vinegar in a food processor or blender and process to make a puree.
3. Place lamb in a glass or ceramic dish, spread with chilli paste, cover and marinate in the refrigerator for at least 3 hours or overnight.
4. Transfer lamb to a baking dish and roast for 3 hours or until tender.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Healthy
Ingredient: 
Lamb
Cook Time: 
180 Minutes
Servings: 
6

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