Tandoori Style Slow Cooked Lamb Leg

Ingredients

• 2kg lamb leg or shoulder (bone in)

• 1 brown onion

• ¼ cup full fat yogurt

• 2 large garlic cloves

• 1 heaped tbsp fresh ginger, grated

• 1 tsp ground Coriander

• 1 tsp cumin seeds

• ½ tsp chili flakes

• 2 tsp sea salt

• 1 tsp black pepper

• 3 tbsp tomato paste

• 1 tsp curry powder

• 2 tbsp lemon juice

Instructions

1. Pre-heat the oven to 160°C

2. Place the onion, garlic, yogurt, ginger, cumin seeds, ground, coriander, pepper, curry powder, chili flakes, tomato paste, salt and lemon in a food processor and process until smooth paste is formed

3. Pierce the lamb leg with a sharp knife at least 1 - 2 cm deep all over (random spots anywhere and everywhere)

4. Pour all the marinade over the lamb, insuring it gets into those deep pockets

5. Place into a deep baking dish and cover with foil

6. Cook in the oven for two hours covered

7. Once two hours have passed, put the heat up to 200°C. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back in the oven for a further 30 minutes

8. Remove, leave to sit for 15 minutes and then carve

Tip: If you have the time, marinate the lamb and leave overnight