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Indian-Spiced Lamb

Indian-Spiced Lamb
Preparation time is 30minutes
Cook time is 1hours 30minutes
Total time is 2hours
Serve is for 6 people
Difficulty level: 3 out of 4

13 Ingredients

  • 2tablespoons desiccated coconut, toasted
  • 2tablespoons tandoori seasoning
  • 2tablespoons fresh coriander leaves, chopped
  • 1 onion, chopped
  • 500grams potatoes
  • 2teaspoons ground coriander
  • 1teaspoons turmeric
  • 1/2 cup Greek-style yoghurt
  • 2 garlic cloves, crushed
  • 2tablespoons lemon juice
  • steamed green beans (to serve)
  • 2tablespoons vegetable oil
  • 2kilograms leg of lamb

Method

Step 1 of 4

Place lamb on a rack in a roasting pan. With the point of a small knife, make several cuts into the meat to allow the marinade to soak in. Mix tandoori seasoning, garlic and lemon juice in a small bowl to a paste. Stir in yoghurt until smooth. Brush over lamb. Refrigerate overnight.

Step 2 of 4

Remove lamb from refrigerator and allow to come to room temperature. Preheat oven to 200°C. Roast lamb for 1 hour and 30 minutes.

Step 3 of 4

Meanwhile, peel potatoes and cut into 2cm pieces. Mix coriander, turmeric and oil in a bowl. Add potato and onion and toss to coat. Transfer to an ovenproof dish and put in the oven with the lamb for the last 30 minutes of the lamb's cooking time, stirring occasionally.

Step 4 of 4

Remove lamb from oven and cover tightly with foil. Stand for 15 minutes before slicing. When potatoes are golden, remove and toss through with coconut and coriander. Slice lamb and serve with potatoes and steamed beans.

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