infinite domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/bradshawphoto/public_html/wp-includes/functions.php on line 6121goodlayers-core domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/bradshawphoto/public_html/wp-includes/functions.php on line 6121
Preheat the oven to 425F
Wash the leg well and pat dry with paper towel. Use a sharp knife to make small incisions in the leg and stuff with slices of garlic. Rub with olive oil, salt and pepper. Put all of the spices in a skillet and roast over low heat till slightly roasted and fragrant. Transfer to a mortar and pestle, and grind with the olive oil to make a paste. Coat the lamb all over with the paste and set aside. Combine the flour, salt, water and curry leaves to make a thick pastry dough. Roll out the pastry on a floured board to be twice the size of the leg. Put the spice encrusted leg in the middle of the pastry and fold it over the lamb, pinching the edges closed so that it is sealed.
Place in a lightly oiled baking pan and bake for 1.5 hrs.
Remove from the oven and let rest for 20 mins before cracking the crust open.
Serve with your favourite curried rice or yogurt raita, and a salad.
Spice Seasonings:
3 tablespoons olive oil
a small hand full of cardamom seeds
6 whole cloves
a pinch of cumin seeds
2 cinnamon sticks
1 whole chipotle pepper
a few sprigs of rosemary
4 cloves of garlic
Salt Coating:
3 cups flour
3 cups coarse sea salt
5 curry leaves
1 cup water
