This is a little bit of a mix of recipes and we went a little bit off pieste, however, the end result was amazing. We had this as a big family dinner on a friday night rather than ordering a curry and was a million times better! It is a million times quicker if you have a kind assistant that does the spice mix for you, don’t be afraid to add lots of spice. It is always surpising how many spices a curry can absorb without making a huge impact on the flavour.
one tub of natural yogurt, lamb stock cube, cloves, cumin, cinnomon, chilli flakes, bay leaves, garlic, ginger, oil, fennel, garam masala salt, paprika, ground almonds, pepper, leg of lamb, rice and knann to serve.
Start by mixing 2 tsp cumin seeds, 10 cloves, 1 tsp of chilli flakes and 2 tsp of cinnamon in a pestle and mortar. In a seperate bowl mix together 1 tbsp ground coriander, 1 tsp ground black pepper, 1 tsp salt, 2 tsp garam masala, 3 tbsp ground almonds and 2 tsp paprika and set aside. Blend together 8 cloves of garlic with 25gm piece of ginger with a splash of water.
Pre-heat the oven to 200c. Heat a large oven proof dish with a lid with a generous glug of oil, once hot add the leg of lamb and brown all over. Add a tub of yogurt and the ground whole spices, stir for about five minutes until all mixed together, add about 300ml of stock (just made with a stock cube) to the lamb, add the other pot of spice mix. Place the lid and cook in the oven for 1-2 hours until the lamb is soft and falling off the bone. Ever half hour give the lamb a stir and add more water if needed. If the dish needs a bit more spice add some chilli flakes. Once the dish is rich and lamb is falling from the bone it is ready to serve. Simply lift the bone and serve and enjoy.