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