Indian cooking

Indian cooking / Ingredients / Lamb leg

Lamb leg

meat

Lamb leg

Raan

Weighed in kg; one leg is not treated as a counted recipe unit here.

Instead of Lamb leg

Leg of lamb
Use the same weight; cook as directed, allowing extra time if bone-in.
Lamb hind leg
Use the same weight; practically the same cut, so follow the recipe timings.
Lamb shoulder
Use the same weight; fattier and softer, so skim fat and cook 10–15 minutes longer.

Vegetarian swaps

Raw jackfruit
Use the same weight; chunk and simmer 20 minutes longer until tender.
Paneer
Use about 80% of the weight; add in the last 5 minutes so it stays soft.
Potato
Use the same weight; cut into large chunks and simmer until just tender.

Recipes with Lamb leg

9

Attirachi Perelan

Malabar Spicy Lamb Curry

Gol Maas Kaachar

Lamb with Kachri

Laal Maas (Indian Kitchen)

Rajasthani Lamb Curry

Lamb Galouti Kebab with Chutney & Burnt Onion Raita

Lamb Haleem with Fresh Ginger

Parsi Salli Boti

Apricot Lamb Curry with Crispy Potato Straws

Rajasthani Maas Ki Kadhi

Creamy Tender Lamb Curry

Rajasthani Safed Maas

Lamb Curry with Cardamom, Cloves and Yoghurt

Mughlai Lamb and Spinach Curry