Entree: Pakistan – Khyber Pakhtunkhwa – پشاوَری لمب روسٹ ➤ Pashāwarī Lamb Roast (Slow-roasted spiced leg of lamb in the Peshawar regional style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 6 hrs

Total 9 hrs 15 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.3 kg)
- 2 tsp (10 g) salt, plus extra to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 cup (240 g) plain yogurt
- 4 tbsp (60 ml) vegetable oil
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 4 green chilies, finely chopped (adjust to taste)
- 2 tbsp (12 g) ground coriander
- 1 tbsp (8 g) ground cumin
- 2 tsp (4 g) garam masala
- 1 tsp (2 g) turmeric
- 1/4 cup (60 ml) lemon juice
- 2 tbsp (40 g) pomegranate molasses or 2 tbsp (30 g) crushed dried pomegranate seeds (anor dana) dissolved in 2 tbsp (30 ml) water
- 1/4 cup (35 g) chopped roasted almonds or pistachios (optional, for garnish)
- 1 small bunch fresh cilantro, chopped, for garnish
- 1 tbsp (15 ml) ghee or melted butter for basting

Instructions

1. Make a marinade by whisking together 1 cup (240 g) yogurt, 4 tbsp (60 ml) vegetable oil, minced garlic, grated ginger, chopped green chilies, ground coriander, ground cumin, garam masala, turmeric, 2 tsp salt, 1 tsp black pepper, lemon juice, and pomegranate molasses. Taste and adjust heat and salt slightly stronger than desired since meat will mellow as it cooks.
2. Score the lamb fat and make several deep slashes into the leg. Rub the marinade thoroughly over and into the slashes. Place the leg in a roasting pan, cover, and refrigerate to marinate at least 6 hours or preferably overnight.
3. Remove the lamb from the refrigerator 1 hour before roasting to come closer to room temperature. Preheat the oven to 325°F (160°C). Place the leg on a rack in the roasting pan and cover loosely with foil.
4. Roast at 325°F (160°C) for 2 to 2 1/2 hours, basting every 30–40 minutes with pan juices and 1 tbsp (15 ml) ghee or melted butter, until the meat is very tender and a fork slides in easily. If the pan dries, add 1/2 cup (120 ml) water.
5. Increase oven temperature to 425°F (220°C), remove the foil, and roast 10–15 minutes more to develop a deep browned crust. Watch closely to avoid burning.
6. Remove the roast from the oven and let rest, tented with foil, 15–20 minutes before carving to redistribute juices.
7. Carve the lamb thinly and serve garnished with chopped roasted almonds or pistachios and fresh cilantro alongside naan or fragrant basmati rice.