In this blog, we are bringing you the recipe for Balochi Mutton Leg Steam Roast and we are steam-roasting two mutton leg pieces, of which one will be crispy while the other will be soft. So let's dive right into the recipe. We have two lamb leg pieces here. Their weight is 1.75 kg each we trim and clean them now and then make several cuts in it for the marination process.
After the required trimming and cleaning, we will start making the cuts leave some gap between the cuts. These are deep cuts but they have some gap between them. Use a pot for this and it will be hard to fit in the entire leg piece in the pot, then separate the piece from the joint so that you can spread the salt all over the meat and fill it in the cuts as well, flip the leg pieces and do the same on the other sides too. The next ingredient is ground black pepper sprinkle and spread the black pepper in on pieces. Flip them, again and again, do the same at the other side too.
Now we have turmeric in water and lightly spread that out on the meat as well flip them and do the same on the other side. You can use any kind of oil such as vegetable oil, olive oil etc, lightly coat oil on the meat. After the coating, it is time for the marination, cover the meat like so and then leave it in the fridge overnight to marinate. After whole night marination, the meat is ready for cooking. The salt, pepper and oil have been well absorbed by meat whole night. Now take garlic cloves and place them inside the cuts and flip the meat and do the same on the other side. This is going to both get rid of the meat's odour and add a nice taste to it.
After doing that on both sides, fold the leg pieces and then place them inside the pot. It will be easier now, place a cut on the joint and fold it and then wrap it up in butter paper, repeat the same process for the other leg piece. After warping them in butter paper, cover each leg piece with aluminium foil and place the leg piece in the middle. The point of the butter paper is to avoid the direct contact the aluminium foil would otherwise have with the meat wrap it properly so that it clings on as much as possible. Now move on to the cooking side, the meat we have in the big pot with about 6 litres of water in it. Place a stand in the pot you can use any kind of stand, but further place a pan shaped strainer on the stand to get more surface area since we cook two leg pieces. We need this intensity the water is warm now, place the leg pieces like so in the pot.
Now we have here a some kneaded dough (wheat) and use it to cover the rim of the pot. The layer of the dough needs to be thin since we only need to seal the edges and prevent any moisture from escaping. Now place the lid and press the lid so that the pot is sealed properly and evenly removes the excess dough which is creeping out and perhaps use it to further seal the rim. we place some weight on top of the lid and cook it for 3 hours and 30 minutes. After 3 and a half hours, Turn the flame off and remove the weights we use a small knife to remove the seal and remove the lid carefully, using gloves and keeping a distance.
Let's unwrap it and look that it is cooked thoroughly. If you want you can coat it with some oil and leave it like this for up to 2 to 2 and a half minutes without moving, after that flip it. Repeat the same on the other side too and then take it out. The one is the crusty mutton leg and the other one is the non-crusty. We only simmered the crusty one in a frying pan. Let's try both of these now, Let's start with the non-crusty one You can make the sauce too and serve it with this Balochi mutton dish. As expected, the slight lack of salt has been balanced out by dipping the meat in the sauce and the taste is really good to let's try it.
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