This is an unusual recipe in that some of the spices are ground and some are left whole. Buy best quality curry powder or make your own for even better results
This is an unusual recipe in that some of the spices are ground and some are left whole. Buy best quality curry powder or make your own for even better results.
Ask your butcher to remove the aitch bone from the leg of lamb – this will make carving easier when the meat is cooked.
Serves 8 – 10
- 1 leg of lamb c 3.5kg, aitch bone removed
- 1 teaspoon of whole coriander seeds
- ½ teaspoon of coriander seeds, lightly roasted and ground
- 3 teaspoons of whole cumin seed
- 1 ½ teaspoons of cumin seeds, lightly roasted and ground
- 2 teaspoons of curry powder
- 1 tablespoon of thyme leaves
- 1 dessertspoon of chopped rosemary
- 4 cloves of garlic, peeled and finely chopped
- 15 fl oz / 425ml chicken stock
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh coriander
- Sea salt and freshly ground black pepper
- Lemon wedges to serve
- Preheat oven to 180c/350f/gas4
- Combine all the spices and herbs and garlic in a bowl. Heat the olive oil in a heavy casserole and gently brown the meat on all sides turning it several times to achieve an even result.
- Season the meat with salt and pepper and cover with the herb and spice mixture.
- Pour the stock into the casserole, avoiding the herb crust so that it doeas not get washed off the surface of the lamb.
- Place a tight fitting lid on the pan and place in a pre-heated oven and cook for 1 ½ hours.
- Remove from the oven and place the meat on a serving dish and keep warm in the oven with temperature reduced to 100c / 200f / gas1 De-grease the cooking liquid and return to the saucepan.
- Scrape the spice mixture off the meat into the liquid. Simmer the mixture to thicken the juice slightly and to strengthen the flavour. Taste and season if necessary.
- Finally add the chopped coriander leaf to the gravy, carve the lamb and serve with lemon wedges.