Roast Lamb with Mashed Potatoes

Roast Lamb with Mashed Potatoes

Ingredients

• 1 leg of lamb (600 g)

• 2 tbsp ginger-garlic paste

• 1 tbsp mustard paste

• 1 tsp salt and 1 tsp sugar

• 1 tsp black pepper

• 1 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 big green capsicum

• 2 carrots, diced

• 1 big onion, sliced

• 1 bay leaf and 1 sprig celery

• 1 tbsp cornflour, for slurry

• 1 cup water • 3 tbsp oil

Method

Marinate the meat in ginger-garlic paste, salt, pepper, mustard paste and sugar. Add soy sauce, Worcestershire sauce and oil. Let it sit for a few hours.

In a heavy-bottom handi, add oil, place the lamb and cover with water till it is immersed. Cut big chunks of capsicum, dices of carrots, celery and bay leaf and add to the meat. Cook on slow flame in a handi with a lid till the meat is well-done. (about 2-3 hours). Remove and strain the broth. Add cornflour slurry and thicken the jus, pour into a gravy boat. Debone and cut the meat into medium thin slices, plate and pour jus over. Serve hot with mashed potatoes.