Masala Roast Lamb

COOKING MEAT ON THE BONE DEFINITELY ADDS MORE FLAVOUR JUST LIKE IN THIS CLASSIC RECIPE, WHICH IS A PERFECT TWIST TO A TRADITIONAL FAMILY ROAST DINNER. ALTERNATIVELY, ENJOY THIS DISH WITH BUTTERED STEAMED VEGETABLES AND GREEN SALAD OR THINLY SLICED AND WRAPPED INSIDE NAAN BREAD.

SERVES 4–6 | PREPARATION TIME: 1½ HOURS
MARINATING TIME: 2–8 HOURS | COOKING TIME: 4 HOURS

FRESH

2–2.5kg leg of lamb or shoulder

500g (4–5) onions, finely chopped

3–4 green chillies

10 garlic cloves, finely chopped

4cm piece ginger, peeled and finely grated

500g Greek-style yoghurt, lightly whisked

SPICES

2 tablespoons ground cumin

3 tablespoons ground coriander

1 teaspoon garam masala

4 bay leaves

2 x 2.5cm pieces cassia or cinnamon sticks

13 green cardamom pods, slightly cracked

12 black peppercorns

8 cloves

PANTRY/LARDER

50g ground almonds

2 teaspoons salt, or to taste

4 tablespoons oil

OPTIONAL GARNISH

1 lemon, cut into wedges

1. Using a sharp knife, make deep insertions all over the lamb, then place it in the centre of a well greased roasting tray.

2. Blitz the onions, almonds, green chillies, garlic and ginger in a blender to a paste, adding a little water if necessary to make it smooth.

3. In a bowl, mix together the yoghurt, ground cumin, ground coriander, garam masala and salt, then add the onion paste and mix well.

4. Pour the marinade over the lamb and, using your hands, massage all over, making sure to push the marinade into the insertions and that the lamb is well covered. Cover with plastic wrap and refrigerate for 2–3 hours, or overnight.

5. Remove the lamb from the refrigerator and allow to come up to room temperature. Preheat the oven to 220°C/425°F/Gas 7.

6. Heat the oil in a frying pan over a medium heat. Add the bay leaves, cassia or cinnamon, cardamom, peppercorns and cloves and fry for 30 seconds, or until slightly changed in colour.

7. Pour the whole spices over the marinated meat, add a splash of water and cover tightly with foil.

8. Place the lamb in the hot oven. Cook the lamb for up to 3–4 hours, or until the meat falls away from the bone. Reduce the heat to 130°C/250°F/Gas 1 after the first 30 minutes and uncover after the first 2 hours.

9. Allow to rest for 15–20 minutes. Garnish with lemon wedges, if liked.