1 leg of lamb, approx. 2-3kg with long bones
2 tbsp salt
clarified butter or frying oil
1 vegetable onion, cut into small cubes
1 clove of garlic, chopped
1 piece of ginger, approx. the size of a thumb, peeled and chopped
2 fresh red peppers
1 turmeric bulb, peeled and chopped
1 tsp tomato puree
approx. 1 liter cold water
2 bay leaves
½ tsp saffron threads
approx. 3 tubs of basmati rice, washed
approx. 60 g butter
50 g raisins, alternatively
Curry spice mix:
10 cardamom capsules, green or 6 pcs. black
½ star anise
10 cloves
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp cumin seeds
10 cinnamon blossoms or 1 cinnamon stick
Or spice mixture to taste: e.g. Garam Masala, Mumbai Curry, Kashmir Curry or Maharadja Curry
Yoghurt mint sauce:
1 jar of yogurt (400 ml)
1 tbsp mint, fresh, chopped
1 pinch of salt flakes
juice of half a lime
Preparation
PREPARATION
Fire half of the Monolith (with charcoal basket divider) with charcoal.
Insert the Smart Grid System and heat the Dutch Oven over direct heat without the deflector.
Set the area next to the Dutch Oven to indirect heat using the deflector stone.
PREPARATION
Roast the spices - briefly grind the coarse spices in the mortar, then briefly roast all the spices (except saffron & bay leaf) on the lid of the Dutch Oven and then roughly crush them in the mortar.
Braise the leg of lamb - lightly score the leg of lamb all over (to increase the surface area) and sear on all sides in the hot fat to create the desired roasted flavors. Do not close the lid of the barbecue so that the ceramic does not heat up too much and it is easier to set a low temperature for braising later.
Add a little olive oil to the Dutch oven and sear the leg of lamb on all sides until the desired roasted flavors are achieved. Do not close the lid of the barbecue so that it is easier to set a low temperature for braising later.
After searing, remove the leg of lamb from the pot and fry the onion in the lamb fat until translucent, then add the ginger, chili, garlic and turmeric and brown everything.
Add the spice mixture to the vegetables, mix and fry briefly with the tomato purée.
Add 1-1.5 liters of water and stir, place the leg of lamb with the bay leaves and saffron in the pot and put the lid on the Dutch oven.
Close the lid of the monolith and adjust the supply and exhaust air to a low temperature of 100 - 120°c. As soon as the stock has become warm enough, turn the Dutch oven in the SGS system so that it hangs over the indirect heat. Insert the second deflector as well.
Keep the grill at a low temperature for approx. 6 - 8 hours to gently braise the leg of lamb in the Dutch oven. The cooking time depends on the weight and quality of the meat. The core temperature of 88 °C should not be exceeded and should be maintained for 2 - 4 hours.
Remove the leg from the Dutch oven and pass the stock through a sieve.
Heat the Dutch oven over a direct heat (remove a deflector and open the air supply), melt the butter and fry the rice in the butter. Pour the stock over the rice and top with raisins. Simmer for approx. 5 - 7 minutes, stirring as required.
Turn the Dutch oven back to indirect heat, insert the rack into the pot and place the leg of lamb on the insert rack. Put the Dutch Oven lid back on, close the grill lid and leave to simmer for approx. 15 - 20 minutes with the air inlet and outlet almost closed.
Meanwhile, prepare the mint yogurt: Blend all the ingredients in a jar or blender jug to make a sauce.
Serve the leg of lamb on the rice with the yoghurt-mint sauce, chopped mint and coriander and fresh lime juice.
