INGREDIENTS
1 boneless leg of lamb butterflied ( approximately 4-5 pounds)
1 tablespoon olive oil
1 yellow onion sliced
6 cloves of garlic chopped and smashed
1 tablespoons prepared mild Indian Curry Paste
1 teaspoon + 1 tablespoon Garam Masala (any masala blend works great)
1 tsp paprika
1 tsp turmeric
1 tsp onion powder
Salt & Pepper to taste
4-6 plum tomatoes, roughly chopped
1 15 ounce can full fat coconut milk
1/2 cup heavy cream
Garnish ideas
Pomegranate seeds
Cilantro
Lime wedges
Chopped cashews or macadamia nuts
Green onions
Black sesame seeds
Sliced radishes
Garnish ideas
Pomegranate seeds
Cilantro
Lime wedges
Chopped cashews or macadamia nuts
Green onions
Black sesame seeds
Sliced radishes
DIRECTIONS
Pre Heat the grill to 350 degrees. Allow the meat to come to room temp before placing on the grill. Season liberally with salt and pepper. Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes turn the meat. Close the lid. While meat is grilling, make the sauce. In a large skillet over medium heat sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste and cook until the tomato paste becomes deeply red and almost caramelized- Only 3-4 minutes. Add the fresh tomato’s cook another 2 minutes then finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken. Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-140 degrees. Allow the lamb to rest for 7-10 minutes before slicing and serving over top of the curry, rice and desired garnishes.