Leg of Sheep



Leg of Sheep:
3 – 3.5 kg leg of sheep with large, deep cuts to the bone
1 cup oil
1 cup Supreme Garlic Paste
¼ cup Supreme Cumin Powder
¼ cup Supreme Coriander Powder
¼ cup Supreme Chilli Flakes
2 tbsp Supreme Cinnamon Powder
1 tbsp Supreme Nutmeg Powder
¼ cup Supreme Paprika Powder
1 tsp Supreme Clove Powder
1 tsp Supreme Green Powder
1 tbsp Supreme Coarse Black Pepper
¼ cup Supreme Onion Powder
2 tbsp Supreme Turmeric Powder
¼ cup honey
¼ cup pomegranate molasses
2 tbsp vinegar
Juice of 1 lemon
1 tsp saffron
Salt to taste
1 cup full fat yogurt
2 cups water
5 medium red onions, peeled and cut into quarters
8 bulbs of garlic, slice off the top each head of garlic to expose some of the cloves inside
15-20 baby potato
Chopped coriander
Pomegranate seeds

Chilli Sauce:
2 cups tomato ketchup
1 cup finely chopped red onion
½ cup finely chopped coriander
1 cup water
4 tsp vinegar
2 tsp Supreme Chilli Powder
2 tsp Supreme Chilli Flakes
1 tsp Supreme Cumin Powder
Salt to taste

3 cups full fat yogurt
2 cups finely chopped cucumber
½ cup finely chopped parsley
½ cup finely chopped mint
2 tbsp minced garlic
Salt to taste
Pinch of Supreme Coarse Black Pepper

Saffron Rice:
½ cup oil
5 cups Lubna Super Kernel Sella Rice, rinsed and drained
10 cups boiling chicken stock/ vegetable stock
Salt to taste
1 tsp saffron
Chopped parsley


Leg of Sheep:
Total cooking time: approximately 6 hours or until fall apart tender (cooking time may vary). Place leg of sheep in a large roasting tray. In a large bowl, add all ingredients except leg of sheep and water. Mix well and pour marinade over the leg and coat well (especially deep in to the cuts). Cover and marinate in the fridge for up to 48 hours. Preheat oven to 220°C. Pour 2 cups of water into the roasting tray and seal with foil. Place in the oven and cook for 1 hour then reduce heat to 150°c and cook for 5 more hours, turning the leg over every 2 hours. After 4th hour of cooking add red onions, garlic and baby potatoes. On final hour, remove foil and cook uncovered. Once the meat is tender and pulls apart easily remove from oven and cover with foil and let it rest for 20 minutes before serving. Garnish with chopped coriander and pomegranate seeds.

Chilli Sauce:
In a bowl, mix together all the ingredients and set aside in the fridge until ready to serve.

In a bowl, mix together all the ingredients and set aside in the fridge until ready to serve.

Saffron Rice:
Heat the oil in a large pot over medium-high heat. Add rice and stir to coat evenly. add stock, saffron and salt (if needed) and bring to the boil. Reduce heat to low and cook covered until rice is tender and liquid is absorbed. Remove from heat and serve.

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