Curried leg of lamb

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“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

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

Cooking Instructions

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