Slow Baked Chilli Lamb
|Leg lamb||3 Pound, trimmed of visible fat (1.5 Kilogram)|
|For chili herb paste|
|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|
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.