Main Meals

Curried leg of lamb

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

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  • 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

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

Mmabatho Molefe

Recipe by: Mmabatho Molefe

Mmabatho is the head chef and owner of Emazulwini restaurant in Cape Town. She is the winner of the 2022 Eat Out Naked Malt Rising Star Award.

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