Main Meals
Curried leg of lamb
6
Easy
30 minutes, plus overnight marinating time
2 1⁄2 hour“If I wanted breyani without the rice, I would make this leg of lamb. Of course, I’m not an expert in cooking breyani but I would like to think I’m an expert in sampling it.” – Mmabatho Molefe
Wine/Spirit Pairing
Woolworths Alto 1693 Red Blend
Ingredients
Method
- 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
Ingredients
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
Comments