Ingredients

Method

• 2 x 400 ml cans coconut milk
• 2 x 70 g jars Woolworths Blue Elephant yellow curry paste
• 1 t fish sauce
• 1 t soya sauce
• 6 bay leaves
• 3 Woolworths green finger chillies, halved
• 2 kg free-range leg of lamb, scored
• fresh coriander, to garnish (optional)
For the pineapple raita, mix:
• 1 pineapple, roughly diced
• 1 cup Woolworths double cream plain yoghurt
• sea salt, to taste

Method

Ingredients

1 Preheat the oven to 150°C. Mix the coconut milk, curry paste, fish sauce, soya sauce, chillies and bay leaves.

2 Place the lamb in a deep baking tray lined with baking paper. Pour over the sauce, then cover tightly with baking paper and foil.

3 Roast for 5 hours, or until soft and falling apart. Remove the baking paper and foil. Turn the oven’s grill to high and brown the lamb under the grill until nicely golden and crisp, this should only take a few minutes.

4 Allow to rest, then slice and serve with the pineapple raita. Garnish with fresh coriander.

Find more lamb recipes here

Photographer: Jan Ras

Production: Abigail Donnelly

Food Asssistant: Bianca Jones