This dish is delicious when served with naan bread, rice and sliced onion.
This is a delicious leg of lamb marinated with Indian spices, covered with silver foil and slow-cooked in the oven. It takes time to prepare but once ready, its one of those unbelievably delicious dishes that could be the star at any dinner party.
- 1.5 kg lamb leg, on the bone
- 45 ml vegetable oil
- 3 garlic cloves, crushed
- 450 ml plain yoghurt
- 3 tsp garam masala
- 1 tsp finely grated ginger
- ¼ tsp medium-hot chilli powder
- 5–6 saffron strands
- ¼ tsp mustard seeds
- 450 ml veal, beef or chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 2 hours
Resting time: 15 minutes
1. Using a sharp knife, make 10–12 deep slits into the meat.
2. Mix all remaining ingredients, except stock, together to make a marinade, and smear it thickly all over the lamb using a basting knife. Make sure that some of the marinade soaks into the slits in the meat, to ensure it cooks well.
3. Place on a plate and cover, then marinate in the refrigerator for at least 2 hours.
4. Preheat oven to 180°C.
5. Put the lamb in a roasting pan and cover loosely with foil, ensuring it doesn't touch lamb. Cook for 2 hours, or until meat is tender, basting lamb about halfway through cooking time with juices from pan and stock. This step prevents lamb from drying on inside.
6. Remove foil and cook for another 8–10 minutes.
7. Take meat out of the oven, cover loosely with foil and rest in a warm place for about 15 minutes. At this point, the meat should be almost falling off the bone. (An optional final step is to gently place the lamb on an outdoor grill or barbecue so exterior turns nice and brown.) Serve.