Baked coconut curry lamb leg

 

Baked coconut curry lamb leg

 

Instead of long boiled to make the curry dish, I tried baking it for a thicker and a roasted meat effect, pretty good, and no need to stay near the stove.

 

1. Season lamb leg with soy sauce, salt, brown sugar, curry powder, minced garlic and chili flakes for a day.

2. In a baking dish, place lamb leg and all the marinating sauce, stir in a cup of coconut milk, bake at 200˚C for 30 minutes (around 600gm meat), turn over half way, rest for another 10 minutes before serving.