Home
Recipes
canola oil

Curry leaf ricotta

Cheese recipes

Curry leaf ricotta

10 minutes

Tomato tamarind jam

Preserves and

Tomato tamarind jam

30 minute

Baby marrow fritter bowl

Fritter recipes

Baby marrow fritter bowl

15 minutes

Chicken burger salad

Burger recipes

Chicken burger salad

15 minutes

Fish taco salad

Fish recipes

Fish taco salad

Pulled pork adobo

Pork recipes

Pulled pork adobo

2 hours 15 minutes

Tomato salad with chilli crisp

Great value

Tomato salad with chilli crisp

10 minutes

Braaied sirloin

Beef recipes

Braaied sirloin

15 minutes

Harissa sweet potatoes

Salad recipes

Harissa sweet potatoes

20 minutes

Air-fryer steak Gatsby

Air-fryer recipes

Air-fryer steak Gatsby

25 minutes

Red-and-green snoek

Braai recipes

Red-and-green snoek

20 minutes

Curried leg of lamb

Lamb recipes

Curried leg of lamb

2 1⁄2 hour

Load more

Curried leg of lamb

By Mmabatho Molefe

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 2 1⁄2 hour

Ingredients

2 cups plain double-cream yoghurt
2 T ginger-and-garlic paste
1 t garam masala
3 t mother-in-law spice
1 t black pepper
1 t ground cumin
1 t ground coriander
2 t cayenne pepper
20 g coriander, chopped including stems
10 g mint, chopped (leaves only)
3 T canola oil
1-1.5 kg leg of lamb
sea salt and freshly ground black pepper, to taste
2 bay leaves
pickled red onions, for serving

Method

1 Place the yoghurt, ginger-and-garlic paste, spices, herbs and oil in a large bowl. Mix until well incorporated.

2 Season the lamb with salt and cover with the marinade. Marinate overnight or for at least 2 hours.
3 Add the bay leaves and roast uncovered at 200°C for 1 1⁄2–2 1⁄2 hours, depending on your desired texture. Slice to serve.

Browse more lamb recipes here.

Photograph: Jan Ras
Production: Khanya Mzongwana