1 4-5 lb lamb leg; deboned (ask your butcher)
1 large lemon; juiced
3-4 garlic cloves; crushed
3 inch ginger; grated
3-4 green chillies; minced
Salt
2 large onions; chopped fine
2 tablespoons oil
1 tspn cumin seeds
2 inch piece of cinnamon
3-4 cloves
2-3 cardomom pods
2 tspn tomato puree
½ cup water
1 tablespoon cumin and coriander powders
½ tspn tumeric
Method
Mix the marinade in a large glass dish, and marinate the lamb for overnight in the fridge.
Next day:
- Heat the oven to 220oC.
- Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up
- Add the onions and fry until they are a rich golden brown, to save time, you can buy prefried onions - available in Indian shops.
- Add the tomato puree and water, cook for about 5 minutes, add the tumeric, cumin/coriander powders.
- When the sauce has cooled, apply it to the meat.
- Place the lamb in the hot oven for 20 minutes, lower the heat to 200oC and cook for 15 minutes per lb. For example for a 5 lb leg, you will need 1 ½ hours. This timing gives a fairly rare roast. If you like it well done increase the time by another 30 minutes.
- Remove the meat and place in a large dish and let it rest for 20 minutes, remove the sauce from the baking dish and place a gravy boat
- Slice the meat and serve with the sauce.
