Ingredients
- 2.5 kg whole leg of lamb
Marinade
- 3 tbsp plain yogurt
- 4 cm piece fresh ginger grated
- 6 garlic cloves minced
- 2 tbsp curry powder
- 1 tbsp ground garam masala
- 1 tbsp paprika
- 1 lemon juice only
- 1 tbsp honey
- salt and pepper to taste
For the curry gravy
- 1 tbsp extra virgin olive oil
- 2 large onions thinly sliced
- 1 tsp coriander seeds
- 4 garlic cloves minced
- 2 cm fresh ginger grated
- 1-2 green chilies whole (optional for heat)
- 2 tbsp garam masala
- 1 400g can cherry tomatoes or passata
- 400 ml coconut milk I use pure coconut and mix with 400ml water
- 1 tbsp honey
- 1 lemon juice only
- salt and pepper to taste
Optional garnishing
- Fresh coriander
Instructions
Marinade the lamb
- In a bowl, mix together yogurt, ginger, garlic, curry powder, paprika, garam masala, lemon juice, honey and salt.
- Pat the lamb leg dry with paper towels and place in a large roasting tin. Rub the marinade thoroughly over the lamb, ensuring it gets into the cuts. Cover and refrigerate for at least 4 hours, ideally overnight. (This is optional but I would highly recommend for maximum flavour)
- Preheat the oven to fan 160°C (320°F)
For the curry gravy
- Heat a large skillet and sauté the onions, salt and coriander seeds in a good drizzle of oil until softened, about 5-7 minutes.
- Add ginger, garlic and whole chilli. Cook until fragrant, about 1-2 minutes.
- Stir in the garam masala along with a splash of water, cooking for 1-2 minutes until the spices release their aroma
- Add the cherry tomatoes, coconut milk and honey. Cook until the sauce thickens slightly, about 5-10 minutes.
- Season with salt and pepper to taste.
- Pour the curry gravy over the top of the lamb ensuring the lamb is partially submerged. Cover with foil and cook for 5-6 hours basting every 1-2 hours.
- Uncover for the last 30 minutes for a crispy, caramelized crust.
Serving and garnishing
- Once cooked, remove the lamb from the cooker or pan and let it rest for 15-20 minutes.
- Take out the bone and the lamb and pull the lamb apart before stirring into that lovely gravy. It will be melt in the mouth tender.
- I like to serve mine with crispy oven roasted potatoes, cucumber raita, tenderstem broccoli and top with fresh coriander.
Notes
Other serving suggestions:
Serve this slow-roasted lamb with some colourful vegetables and on top of either:
- Wholegrain rice
- Naan
- Fluffy mashed potatoes
Tips:
Flavour Depth: Marinate the lamb overnight for maximum flavour absorption.
Spice Level: Adjust the chili and curry powder based on your heat preference.
Leftovers: The leftover lamb is fantastic served in an omelette the following day.
Nutrition
Serving: 1 serving | Calories: 492kcal | Carbohydrates: 19g | Protein: 47g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 136mg | Sodium: 174mg | Potassium: 932mg | Fiber: 3g | Sugar: 9g | Vitamin A: 116IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 7mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
