Tandoori leg of lamb
Roast leg of lamb cooked in tandoori marinade
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 powderÂ
- 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