Ingredients
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
Method
- Place the first 11 ingredients in a food processor and blend to a smooth paste, then gradually add the yoghurt and continue to blend.
- Grease a large baking tray and preheat the oven to 190C/375F/Gas mark 5.
- 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.
- 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.
- 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.
- Remove from the oven and allow to rest for 10 minutes before carving. Garnish with almond flakes and serve with grilled tomatoes.