Ingredients

  • 1 leg of lamb 1.5kg
  • 4 large onions
  • 8 cloves of garlic
  • 4 thumbs of ginger
  • 4 fresh green chillies
  • 500ml of plain yogurt
  • 2 t of ground cumin
  • 4 t of ground coriander
  • 1/2 t of cayenne pepper
  • 1 t of salt
  • 1/2 t of garam masala
  • 5 T of vegetable oil
  • 1/2 t of whole cloves
  • 16 cardamon pods
  • 2 inch stick of cinnamon
  • 10 black peppercorns

I have made this a dozen times over the years and it never fails to impress. Perhaps use a meat thermometer to make sure you don't overcook the meat.

Method

MARINADE

  1. Trim any skin off the lamb leg.
  2. Place the leg in a baking dish in a large dish.
  3. Blend the roughly chopped onions, garlic, ginger, chillies and 3 tbsp of yogurt and blend together
  4. Mix with the remainder of the yogurt, add the blended paste, cumin, coriander and salt
  5. Slash the lamb and rub over the paste
  6. Refrigerate for 24 hours

COOKING

  1. Remove from the fridge and let the meat come to room temperature.
  2. Preheat the oven to 200C
  3. Heat the oil and fry the cloves, cardamom, cinnamon and peppercorns for a few seconds -- until the cloves pop
  4. Pour the hot spiced oil over the lamb
  5. Cover the dish with foil and bake for 1.5 hours
  6. Then remove the foil and bake for a further 45 minutes
  7. Allow the meat to rest in the dish for 15 minutes
  8. Sieve the sauce and spoon off any fat

Serve sliced with plenty of the sauce

Servings

5-6

Prep Time

30 min

Cook Time

3 hours

Category

Source