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Spiced roast lamb
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Total Time:
4 hours 40 minutes
Blend Sunday roast and Friday night curry for a flavor-packed lamb dish. Marinate in spice mix, roast slowly for tender, sticky-sweet meat. Serve with epic sauce. Delicious fusion awaits!
Ingredients:
  • 1 x 2.5 kg shoulder of lamb bone in
  • 1 handful of curry leaves
  • olive oil
  • 1 bunch of fresh coriander (30g)
  • extra virgin olive oil
  • 5 cm piece of ginger
  • 1 bulb of garlic
  • 1 large red onion
  • 2 fresh green chillies
  • 50 g ground almonds
  • 2 tablespoons fat-free natural yoghurt
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon white wine vinegar
  • 3 cm piece of ginger
  • 8 cloves of garlic
  • 1 fresh green chilli
  • 1 heaped tablespoon brown mustard seeds
  • 4 large ripe tomatoes
  • 1 x 400 ml tin of light coconut milk
  • white wine vinegar or ½ a lemon
Instructions:
  • For the marinade: Peel the ginger, garlic, and onion, and deseed the chillies. Combine in a food processor with other marinade ingredients and blend until smooth. Score the lamb with 10 deep incisions, stuff a few curry leaves into each one. Place lamb in a roasting tray, massage with half of the marinade. Pour the rest of the marinade around the lamb, cover, and refrigerate for at least 2 hours, preferably overnight. When ready to cook, preheat oven to 220ºC/425ºF/gas 7. Drizzle lamb with olive oil, add water to the tray, roast for 30 minutes. Reduce oven temperature to 130ºC/250ºF/gas ½, roast for 2 hours 30 minutes to 3 hours 30 minutes until tender. Let lamb rest for 15 minutes. For the sauce: Slice the ginger, garlic, and chilli. Transfer fat from the tray to a jar, heat the tray on the hob. Cook mustard seeds and curry leaves for 1 minute, then add ginger, garlic, and chilli, cook until softened. Add chopped tomatoes, coconut milk, simmer until thickened. Season with salt, pepper, vinegar or lemon juice. Serve lamb on a platter, pour sauce over, top with coriander leaves and a drizzle of olive oil. Serve with rice, chapattis, or poppadoms and a zingy salad.

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