Lamb Recipes - Roast Leg of Lamb

Ingredients

• 6 large cloves garlic

• 2.5 cm/1 in ginger root

• 4 dried red chilies

• 150ml/1/4 pt/cup natural (plain) yoghurt

• 30ml/2 tbsp wine vinegar

• 30ml/2 tvsp chopped fresh coriander

• 5ml/1 tsp garam masala

• 2.5ml/1/2 twp ground turmeric

• salt

• 675g/1 1/2 lb leg of lamb

• 90ml/6 tbsp ghee or oil

• 2 onions, chopped

• 4 cloves

• 4 black peppercorns

• 3 bay leaves

• 2.5cm/1 in cinnamon stick

• 1 black cardamom pod

• 15ml/1 5bsp ground coriander

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground turmeric

• 1.5ml/1/4 tsp ground mace

• 1.5ml1/4 tsp grated nutmeg

• 400g/14 oz canned tomatoes

• 500ml/17 fl oz/20 cups water

Garnish:

• 250g/9 oz small potatoes

• oil for deep-frying

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

• 1 small green chili

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Method:

1. Blend the garlic, ginger, chilies, yoghurt, wine vinegar, coriander, garam masala, turmeric and salt to a smooth paste in a blender or food processor.

2. Rub over the lamb, cover and leave to marinate for 4 hours. Heat the oil or ghee in a heavy based pan and fry the onions and whole spices over a medium heat until golden brown. Add the lamb and fry until it is light golden brown on all sides.

3. Pour in the rest of the marinade and cook until all the liquid has evaporated. Stir in the ground spices then the tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface.

4. Gradually add the water and cook until the meat is tender and the water has been absorbed. Meanwhile, boil the potatoes in their skins the peel them and deep-frying until golden brown.

5. Sprinkle the garnish ingredients over the lamb and serve hot with Nan or chapattis, dal and vegetables pulao and raita.