Creamy Lamb Leg with Cashew

Author Notes

Slow cooking gives Lamb leg super soft meat that is literally falling off the bones. Cook it throughly until super tender.

TIPS FOR BONE SOFT MEAT

TRIMMING LAMB LEG
This recipe is of 3 pounds lamb leg, now you must be wondering, why my mutton leg is skinny. It's common practice to trim extra meat from the sides of the leg.
So, the leg is reduced to half the original weight and the meat close to the bone is softer. I also ask the butcher to break it from the joint so I can fit it in my pot.
You can also use the same technique and trim the extra meat. You can use extra meat to make lamb mince or just use boneless mutton for grilling on barbecue nights.

MARINATE LAMB LEG FOR LONG HOURS
Regardless of the recipe, always marinate mutton leg for 12-24 hours in the fridge with spices and a few spoons of yogurt. The good bacteria in yogurt helps in tenderizing. While commercial tenderizers and a few natural tenderizers like raw papaya dissolve the tissues of meat making them a bit mushy after cooking. The meat loses its delight of biting into soft tender juicy tissues. On contrary, yogurt keeps meat tender without breaking the tissue.

SLOW COOKING LAMB LEG
So, this long marination together with slow cooking provides far better results than the usual tenderizer and high heat cooking.

This is a slow cooker recipe, I cooked mutton leg for 3 hours on very low heat. But, the cooking time may vary depending on meat type, age of animal, altitude, size, the thickness of skillet, and so on.

The rich and creamy gravy along with bone soft meat that is about to fall from bone is the delight of this dish.

This recipe is adapted from my cashew chicken recipe at recipe52.com. —Mariam Sodawater