Slow Cooked Tandoori Lamb

Serves 6-8

Time 3 hours

Ingredients

For the Spice Blend

2 tsp ground ginger

2 tsp ground cumin

2 tsp ground coriander

2 tsp paprika

2 tsp ground turmeric

2 tsp salt

2 tsp cayenne pepper

1 lamb leg – bone in 

5 garlic cloves, peeled, whole

1 tbsp marmalade

Raita

2 cups Greek yoghurt

1 cucumber, grated, fluid squeezed out

Juice of ½ lemon

1 tsp ground cumin

Rocket leaves

Mango chutney

Lime wedges, to serve

Rotis or parathas, to serve

Method

Preheat the oven to 120°C. In a bowl combine the spices together.

In the lamb leg make 5 slits and then place the garlic cloves inside the meat – push them in as far as they will do.

Rub the mixture all over the lamb leg ensure all the leg is covered, drizzle with some olive oil as well. Add the marmalade on top – ensuring it is evenly spread over the lamb leg. 

Place the leg in an oven bag and ensure sealed, or in a pot and drizzle some water in.

Place this in the oven for 2.5 to 3 hours until the lamb is falling apart when pushed with tongs (through the bag, do not open) but ensure the lamb does not dry out.

Meanwhile, prepare the raita by combining the ingredients in a bowl.

Once done remove from the oven and bag and ensure you spoon the mixtures over the meat for flavour and moistness.

This is a fun dish to serve in the middle of a table and have everyone construct their own.

Warm the rotis or parathas on a crepe pan and let people assemble with lamb, raita, fresh rocket leaves, lime and mango chutney.