Masala Indopak

[Steven]

Themenu lays out a modest selection of Indian- and Pakistani-cuisine dishes. Entrees include chicken masala, chicken biryani, nihaari (stewed beef), haleem (lentils with beef), paya (cow feet stew) and the goat-based mutton masala, which I almost pulled the trigger on but chickened (literally) out. You see, I went with the butter chicken ($7.99), cubed breast meat prepared in a creamy blend of Indian spices. The Spouse got the beef masala ($11.99). Both our dishes came with a choice of rice or naan. I went with rice, The Spouse with naan.

Other items include grilled dishes like chicken tikka and chicken kabob as well as vegetarian plates like the samosa chat, palak paneer (spinach) and okra masala. Besides naan and rice, side items include chicken leg quarters, chicken kabobs and samosas, which are deep-fried potato-stuffed pastries. I added a couple of those to our order for $1.50 each.

My timing was perfect. The owner was just finishing up our order as I walked in the door and placed myself a safe distance (I hope) from the counter and food-prep areas. Luckily, there were no other customers to share the space with. For the record, Masala has limited seating; my understanding is that even pre-quarantine, much of their business was takeout anyway.

The Dahi Baray is a blend of curds and lentils plus a masala blend (spice mix) shaped into balls and mixed with garbanzo beans, tomatoes and cilantro in a yogurt sauce with a drizzle of a tamarind-based sauce, imparting a pleasant undercurrent of sourness. Raw onions and thin fried flatbread shards provide a pleasing crunch.

The Chana Chaat utilizes a goodly amount of spicy garbanzo beans along with cilantro, diced tomatoes and mild onions in a soupy yogurt base. Pieces of thin flatbread also add some textural complexity. The dish provides a cooling option to temper some of the spicier dishes.

One dish we wanted to sample, which they had, alas, run out of, was Hydrabadi Baigan: fried baby eggplants cooked in a masala based curry incorporating peanuts, cashews, almonds, sesame seeds, coconut powder and tamarind. Multiple tandoori-cooked meats abound from the two tandoori ovens, as well as whole fish such as rockfish, tilapia and red snapper.

I really want to love and eat more fish. And I bought that same 2 lb bag of cod. I was thinking of beer batter fried, but this is a healthier alternative. And remember my trip to the Indian super store? I came home with all kinds of masala and spices. I need to use them! Thanks for the idea, Indu! ?

Preheat the oven to gas mark 7 (220C, 425F). You want to roast the leg of lamb on a raised rack if possible, rather than on the roasting tray, this will promote even cooking and air circulation around the leg.

After the time is up remove the leg from the oven (bottom right photo), turn the right way up and allow the leg to rest for at least 20 mins, preferably 30 mins, before carving and serving. Lightly cover with foil to keep in heat and place near the oven to keep warm.

Thank you. This went down a treat. Especially great for those family members who dislike the traditional English style of roast leg of lamb(eg just rosemary and garlic). The potatoes turned out fab too. Most definitely a keeper for future roast dinners.

Was in search of a recipe to follow for my leg of lamb this year and WAS I super excited seeing your insta post on the roast leg of lamb?. Patiently waited for the recipe to come and honestly Afia thank you so sooooo much for your easy to follow steps and methods, as you will normally come across recipes with step/methods that can be very daunting which could be off putting?. The family thought it was yummilicious and I feel the clean plates and the bone cleaning afterwards LOL was enough for proof alhamdulillah. Keep up your ways, just know you truly are appreciated for all the efforts you put into sharing/spreading your knowledge and it does not go to waste because honestly for some of us it means A LOT to get the guidance. xXx

Awesome recipe. I made a 1.125kg lamb leg in the airfryer. I only adapted the time and temp for air fryer cooking. 200C for 10 mins to seal then 30min each side at 160C. Internal temperature was 71C when I removed from the over. Melt in your mouth good. Even my picky 6 year old enjoyed it. Definitely a keeper!

Looks delicious- too big for my crew but when the whole family get together will be enough for everyone, used to making it english way will be interesting to have with masala. Appreciate all the hard work and easy layout

Looks amazing! I have never attempted leg of lamb roast. But now I will do it! Never gone wrong with ur recipes. Thank you for taking so much time for us. May Allah bless u and such recipes keep coming

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