Tandoori leg of lamb

This roast lamb is inspired by tandoori cooking from northern India.The lamb is marinated in a rich, spicy sauce with yoghurt for 24 hours and then roasted. Variations on this dish include using butterflied leg of lamb cooked on a barbecue.

Tandoori leg of lamb

Roast leg of lamb cooked in tandoori marinade

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Prep Time 1 day d 50 minutes mins

Cook Time 1 hour hr 20 minutes mins

Resting time 30 minutes mins

Total Time 1 day d 2 hours hrs 40 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 180 kcal

Equipment

• 1 oveal cast iron pan
• 1 blender

Ingredients

  

Meat

• 2 kg Leg of lamb
• 9 whole garlic cloves

Marinade

• 5 cm fresh root ginger peeled and roughly chopped
• 4-6 cloves garlic peeled
• 2 tbsp large onions peeled and roughly chopped
• 5 cm piece of fresh turmeric root
• 2 tsp coriander powder
• 5 whole cardamon pods
• 2 tsp Garam Masala
• 1 tsp cumin powder
• 1 tsp ground black pepper
• 1 tsp fenugreek powder 
• 3-4 whole green chillies chopped
• 1-2 tsp chilli powder
• 1 whole lime
• 2 tbsp cooking oil
• 2-3 whole onions peeled and cut in halves.
• 1 bunch coriander leaves
• 1/2 tsp rock salt
• 1 tbsp gram flour
• 1 tbsp chopped mint leaves
• 1 tsp red food colouring optional
• 1 cup Greek style yoghurt

Instructions

 

Prepare the meat

• Peel and cut the garlic cloves in half
• Make cuts all over the meat with a sharp knife and insert the garlic halves

Prepare the marinade

• Extract the lime zest and peel the lime
• Place the peeled lime and lime zest in the blender
• Place all the other ingredients, except the yohurt, into a blender and blend to a thick paste
• Add the yoghurt and mix well

Marinade the meat

• Place the lamb in an oval cast-iron pot and cover with the marinade.
• Rub the marinade all over the leg of lamb and into the garlic filled slits
• Cover and leave to marinade for twenty-four hours in a fridge

Roast the meat

• Half an hour before roasting begins remove the lamb from the fridge and bring to room temperature
• Preheat oven to 180C and roast meat (uncovered) for:

  - one hour and twenty minutes (slightly pink)

  or

  - one hour and forty minutes (well-cooked)
• Cover with foil halfway through roasting to stop marinade from burning

Accompaniments

• Serve with rice, aloo gobi

Keyword lamb, roast, tandoort

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