Moghul-Style Roast Lamb

Main courseServes 6

A delicious classic with a moghul twist, this roast lamb recipe from the team at Rafi’s Spicebox pairs locally sourced lamb with an array of flavours and spices to create a truly unique dish. For more recipe inspiration and to buy their range of spice mixes and products online visit


4 large onions, roughly chopped

4 cloves garlic, or 4 tsp garlic paste

2″ ginger root, or 4 tsp ginger paste

3 tbsp ground almonds

2 tsp ground cumin

2 tsp ground coriander

2 tsp turmeric

2 tsp garam masala

4 – 6 green chillies

Juice of 1 lemon

Salt, to taste

300ml natural yoghurt, beaten

1.8kg leg of lamb

8 – 10 cloves garlic

1 tbsp almond flakes



  1. Place the first 11 ingredients in a food processor and blend to a smooth paste, then gradually add the yoghurt and continue to blend.
  2. Grease a large baking tray and preheat the oven to 190C/375F/Gas mark 5.
  3. Remove most of the fat and skin from the lamb, then using a sharp knife, make deep pockets above the bone at each side of the thick end and make deep diagonal gashes on both sides.
  4. Push the cloves into the meat at random, then push some of the spice mixture into the pockets and spread the rest evenly all over the meat.
  5. Place the meat on the baking tray and cover the whole thing with foil before roasting for one and a half to two hours or until the meat is cooked to your taste, removing the foil for the last 10 minutes of cooking time.
  6. Remove from the oven and allow to rest for 10 minutes before carving. Garnish with almond flakes and serve with grilled tomatoes.