Oman’s TENDER & JUICY Slow Cooked Roast

Instructions

Marinade Directions:

1. Break the tamarind up into small pieces and dissolve in 300g of boiling water
2. Let it sit for half an hour, then break it up with a potato masher, and strain the liquid to remove any seeds
3. Toast your Cumin, Coriander, Black Pepper, and cardamom in a dry pan over medium heat for 4-5 minutes
4. Once the spices are aromatic, pour them out of the pan and set them aside to cool
5. When cooled, grind your toasted spices into a fine powder as well as the Dried Lime
6. In a food processor or blender, add your garlic and date vinegar, and blend until the garlic is very finely minced
7. Add the ground spices, salt, chilli flakes, and the strained tamarind
8. Blend all together until you are left with a thick paste
9. Place in a jar and let it ferment for 3 days, or use it right away

To prepare the lamb:

1. In a baking dish, start applying the marinade to the lamb, making sure to cake it on in a thick layer
2. Ensure you get full coverage of the entire leg, and that the layer of spice is quite thick
3. Place the lamb in your fridge to marinate for at least 6 hours, and up to 1 day
4. When ready to bake, take your banana leaves, and wash then dry them
5. Take your parchment paper and cut 3 2 metre sections, then roll them up into a ball and soak in water for 10 seconds
6. Lay 2 banana leaves in a cross shape, then place your lamb leg on the topmost leaf
7. Fold the leaves over the lamb leg, so that it's surrounded on all sides
8. Add a third leaf folded in the other directions
9. Lay your parchment paper, and wrap it entirely around the meat ensuring you cover all sides
10. Repeat the paper 2 more times until you have used all 3 layers

To cook the lamb:

1. Preheat your oven to 140c, and place the lamb in a baking dish
2. Place the baking dish in your oven and let this cook undisturbed for at least 6 hours
3. Remove from the oven and let this rest for at least 10 mins before serving
4. To add a smoke flavour, place a lit piece of charcoal in the baking dish, then pour on a little oil