Hello food lovers,
It’s been a few months since I came back from India, this life-changing journey. And yet, I haven’t really taken the time to share with you the recipes I brought back in my suitcase. So I’m making up for lost time…
Here’s the Masala leg of lamb.
There are already a few Indian recipes here…
Okay, I may be exaggerating when I say I haven’t posted any Indian recipes. That’s not entirely true. It’s just that I wish I had already shared so many more… So here are the ones already available for you:
- cheese naans, Indian flatbreads stuffed with cheese
- express chicken tikka masala
- red potato curry
- tandoori chicken
- Indian chicken masala
See? You already have a good start… But I definitely plan to expand that list in the near future!
But what exactly is “Masala”?
Masala is a blend of spices at the heart of Indian cuisine.
Masala, which simply means “mix” in Hindi, is one of the most iconic elements of Indian cooking. Far from being a single ingredient, masala refers to a carefully balanced combination of spices, which varies according to region, family tradition, and dish. It can come in dry (powder) or wet (paste) form, and is endlessly versatile.
Among the most well-known masalas is garam masala — a warm and fragrant blend usually added at the end of cooking to enhance flavor. It often includes cinnamon, cloves, cumin, coriander, cardamom, black pepper, and sometimes nutmeg. On the other hand, masalas like tikka masala or chaat masala are designed to marinate, spice up, or finish dishes.
What makes masala so special is its incredible ability to create complex flavors from simple ingredients. Toasting the spices dry before grinding enhances their aromas, making them deeper and more nuanced.
Masala isn’t just limited to India: it has influenced many world cuisines, especially in Pakistan, Sri Lanka, East Africa, and even the Caribbean with local variations.
Using a masala is diving into a culinary culture where every recipe has a story and every spice blend holds meaning. It’s not just about seasoning — it’s about evoking memories, traditions, and shared moments.
So, whether it’s for curry, roasted vegetables, or a marinade, a spoonful of masala is all it takes to transport your taste buds thousands of miles away. And that’s exactly what I’m offering you here!
Choosing the right meat for my Masala leg of lamb
You might say lamb isn’t at the core of Indian cuisine — and you’d be right. But it’s still found in some regions. And I actually had the chance to enjoy some, much to the delight of my taste buds!
I chose leg of lamb because I love presenting a beautiful piece of meat at the table. But you can absolutely go for shoulder instead, or even make this dish like a stew. It’s up to you.
Masala leg of lamb — a simple recipe
Yes, it’s an easy recipe you’ll have no trouble with. You’ll prepare the marinade, coat your meat with it, let it rest in the fridge, and then cook. Honestly, it’s super simple.
Don’t hesitate to let the leg marinate overnight — it really lets the spices infuse deeply into the meat.
Perfect sides for your Masala leg of lamb
Let’s keep things classic here — because it really is the best way. Serve this dish with some naans (those famous Indian flatbreads), a mint and coriander green sauce, and a yogurt sauce like my labneh or my seasoned fromage blanc and you’ll be all set! I’d love to hear your thoughts if you try the recipe!!
Essential kitchen tools:
A grater,
A bowl,
A large pan,
And a lidded Dutch oven.
That’s all you need!
That’s everything! Now it’s time to head to the kitchen and put on that apron!
The recipe, Chef!
Lamb Masala
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Loading...Ingredients
- Marinade
- 1 leg of lamb (1.6 kg) – or a lamb shoulder
- 3 cm fresh ginger
- 2 tablespoons vegetable oil
- 150 g Greek yogurt or stirred yogurt
- 2 tablespoons Masala spices
- 1 teaspoon salt
- Cooking
- 2 tablespoons neutral oil
- 12 pearl onions (or 3 yellow onions)
- 6 garlic cloves
- 1 teaspoon sugar
- Some water
Instructions
Marinade
Grate the peeled ginger and place it in a bowl.
Add the oil, yogurt, masala, and salt. Mix well.
Coat your leg of lamb with this mixture, place everything in a Dutch oven, cover, and refrigerate for at least 4 hours (overnight is even better).
Cooking
Preheat your oven to 180°C (350°F).
Heat the oil in a large skillet.
Sear the leg of lamb on all sides until nicely browned.
Place it back in the Dutch oven with the remaining marinade.
Deglaze the skillet with a bit of water to collect all the flavorful bits, then pour into the Dutch oven.
Add the peeled onions and garlic cloves. (If you're using yellow onions, cut them into quarters.)
Cover and bake for a good 2 hours.
Serve and enjoy!
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