Indian Spiced Roasted Lamb Leg With Pilaf Rice

This Indian Spiced Roasted Lamb Leg dish with Pilaf Rice is jam packed with exotic flavours. The rice is spiced with cumin, cinnamon, turmeric and cloves and the lamb sauce packs a punch with cumin and coriander!

Ingredients

15ml veg oil
800g lamb leg cut into a 6cm dice
1 onion, peeled and diced
4 cm ginger peeled and diced
1 green chilli, chopped
1 bulb of garlic, halved
2 lemons, halved

For the lamb rub:

200ml natural thick yoghurt
1 tbs turmeric
1 tbs cumin powder
1 tbs coriander ground

For the sauce:

3 cloves garlic
2 chillies
1 onion diced
1x 400g chopped tomatoes
200ml lamb or beef stock
25g butter
1 small bunch coriander chopped

For pilaf rice:

15ml veg oil
200g basmati rice
½ tsp cumin seeds
1 cinnamon stick
½ tsp turmeric
2 cloves
4 cardamom pods, crushed
1 bay leaf
1 onion, peeled and sliced
pinch saffron
500ml water
25g butter

Method

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Pre heat oven to 160ºc

Place the onions, garlic and chilli into a large roasting tray and lay the lamb on top.

Place all the spices into a bowl and mix with the yoghurt.

Rub all over the lamb, then pour the tomatoes and stock into the base of the roasting tray.

Squeeze the lemon halves over the lamb and throw the skins in along with the halved garlic bulb.

Pop in the oven for 2 hours,

For the rice: pour the oil into a frying pan and place over a medium low flame. Heat the spices so they become aromatic then add the onion and cook for 5 minutes or so until it becomes golden. Add the rice and 500ml water, cover with a cartouche or a lid and cook for 20 minutes in the oven, alongside the lamb.

Remove the lamb from the oven and place the meat on the side to rest.

Add the butter and coriander to the pan to finish the sauce.

Garnish both the lamb and the rice with coriander and serve.