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An Indian roast lamb you can't miss: learn how to prepare a roast leg of lamb indian style, marinated with mixed spices.
- Leg of lamb 1 small
- Coriander 2 tsp seeds
- Cumin 2 tbsp seeds
- Onion 1, roughly chopped
- Almonds 50 g, flaked
- Garlic 2 cloves
- Ginger Thumb size piece, peeled and grated
- Green chiles 2, deseeded and chopped
- Salt 2 tsp
- Yoghurt 500 ml
- Vegetable oil 2 tbsp
- Ground turmeric 1 tsp
- Cayenne pepper 1 tsp
- Garam masala 1 tsp
- Cassia bark 3 strips
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Indian
Score the skin of the lamb with a sharp knife.
Toast the coriander and cumin seeds in a dry skillet until lightly browned then grind to a powder with a pestle and mortar.
Put the ground seeds, onion, almonds, garlic, ginger, chiles and salt into a food processor with 3 tbsp yoghurt and blend to make a paste.
Heat the oil in a skillet and gently fry the turmeric, cayenne and garam masala for 2 minutes.
Stir in the paste and add the rest of the yoghurt.
Rub the mixture all over the lamb, cover and marinade in the refrigerator for 24 hours.
Remove the meat from the refrigerator 1 hour before you want to cook it.
Heat the oven to 200ºC (180º fan), gas 6.
Transfer the lamb to a roasting pan and spread all the yoghurt marinade over it.
Tuck the cassia bark under the meat, cover with kitchen foil and roast for 1 hour.
Remove the foil, baste and cook a further 30 minutes.
Let the meat rest for 15 minutes before serving.