Make this flavoursome main a part of your Indian banquet.
2 teaspoons cumin seeds
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried chilli flakes
1/2 teaspoon ground turmeric
4 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1/3 cup plain yoghurt
2 tablespoons lemon juice
2.5kg leg of lamb
1/2 cup fresh coriander sprigs
Lemon halves and cucumber and mint raita, to serve (see related recipe)
Place cumin, coriander, cinnamon, chilli and turmeric in a frying pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Cool. Place garlic, ginger, yoghurt, lemon juice and spice mixture in a bowl. Stir to combine.
Place lamb on a wire rack in a large baking dish. Using a sharp knife, make deep cuts all over lamb. Rub spice mixture over lamb, pressing deeply into cuts. Cover with plastic wrap. Refrigerate overnight, if time permits.
Preheat oven to 180°C/160°C fan-forced. Remove and discard plastic wrap from lamb. Set aside for 15 minutes. Cover with foil. Bake for 1 hour 30 minutes. Uncover. Bake for 30 to 40 minutes for medium or until cooked to your liking. Loosely cover with foil. Set aside for 20 minutes to rest.
Place lamb on a platter with coriander leaves and lemon halves. Slice and serve with raita.
Super Food Ideas - June 2010
Recipe by Cathie Lonnie