New household favourite, especially when looking for an easy option for entertaining for a large crowd. We served it with naan, vegetable biryani, raita and lime pickle from our local indian takeaway. Easily serves 8 hungry adults. I asked my butcher for an easy carve leg of lamb, which required the removal of the bone from the leg of lamb, but a short shank remaining.
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp yellow mustard seeds
1 cardamom pods, seeds removed
1/2 tsp ground turmeric
1/2cm piece of cinnamon stick
1/4 tsp ground cloves
1/4 tsp chilli flakes
1/2 tsp black peppercorns
1 cup greek style yoghurt
2 tbsp lemon juice
2 cloves garlic, crushed
1 tsp grated ginger
Combine coriander, cumin, mustard and cardamom seeds in fry pan and cook over low heat for 1 minute or until fragrant. Remove and combine with turmeric, cinnamon, cloves, chilli and pepper in mortar and pestle or spice grind, and grind until fine powder. Add spice mix to remaining ingredients and combine.
Rub spice paste all over lamb and refrigerate 3 hours or overnight. Cook lamb in oven or cupboard BBQ for 1.5 to 2 hours depending on your preference and oven. Rest for 10 minutes before serving. Don't worry that there is no salt in the spice mix, it works without salt. Add salt at time of cooking if you consider necessary.
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