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Ingredients
Serves 4
- 3 pints of live natural yogurt
- 3 Tablespoon Cumin powder
- 3 Tablespoon garam massala
- 3 Teaspoon Coriander powder
- 2 Teaspoon Turmeric powder
- 3 Teaspoon chilli powder
- Juice 3 lemons
- 24 cloves garlic - crushed
- 4 inches grated ginger
- Red food colouring
- 1 Leg of lamb
- 1 Lemon
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Method
| Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Remove the fat from the leg of lamb and make several deep scores across the meat using a sharp knife. Marinate the leg of lamb in the marinade for 24-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place the lamb in a roasting dish in the oven. Pour over a little vegetable oil. Cook at 200 degrees for 2 hours or until the meat is cooked as you like, keep basting with the oil every 20 minutes or so, serve with a wedge of lemon. |
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© Gavin McArdell 1997-2012. All rights reserved.
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