LAMB ROAST AND VEGGIES

Recipe and photo: Yasmeen Ibrahim
Anniversary lunch at my home and lunch was served on my grandma’s dishes.

1 lamb back leg, fat trimmed and slit all over
Mix the following for a marinate:
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon of whole cloves
1 tablespoon of mustard sauce
2 tablespoons of any Chilli sauce you have
1 tablespoon of garam Masala
1 tablespoon of dried rosemary herbs
4 green chillies
4 tablespoons of oil
1 tablespoon of ginger
1 ½ tablespoons of crushed garlic
Marinate meat for 3 hours in the mixture.
Cook the meat and marinade on medium heat on a stovetop with 2 cups of water for 3 hours, turning every half hour. If water runs out add half a cup at a time.
Finally let it pot roast and when all the water is evaporated and you can see the lovely brown colour, you are ready to serve.
Roast potatoes:
I wedged my potatoes, drizzled olive oil and added a clove of crushed garlic and sprinkled rosemary. Airfried for 20 minutes.
Butternut and carrots:
Washed and cubed/ sliced. Added a sprinkle of salt, a stick of cinnamon, 1 tablespoon of butter and pan-fried until done. Add some peas for colour if prefered.