Indian-style roast lamb

This cut works beautifully with Indian spices.

Roast lamb.

The meat has to marinate in the fridge for 12-24 hours before cooking; rest it for 20 minutes before serving.

Indian-style roast lamb

Large leg of lamb, about 2.5kg
1½ teaspoons cumin seeds
1 tablespoon coriander seeds
Seeds from 6 cardamom pods
1 teaspoon black peppercorns
1 cup full-fat natural yoghurt
6 cloves garlic, crushed
7cm piece ginger, peeled, grated
150g ground almonds
Juice ½ lemon
1 teaspoon chilli powder
2 tablespoons ground cinnamon
2 teaspoons salt
Flatbread, to serve

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The day before serving, score leg of lamb with a sharp knife, making deep cuts in crosses on both sides. In a spice grinder or with a mortar and pestle, grind together cumin, coriander, cardamom and pepper. Transfer spices to a bowl and add yoghurt, garlic, ginger, almonds, lemon juice, chilli powder, cinnamon and salt; rub over lamb and into the grooves. Transfer to a ceramic dish, cover with plastic wrap and chill overnight. When ready to cook, preheat oven to 170°C (fan). Transfer lamb to a deep roasting tray, pour half a cup of water into tray and loosely cover with foil. Cook for 1 hour 25 minutes for lamb that is pink in the middle, 1 hour 40 minutes for more well done. Twenty minutes before the end of cooking, remove foil so the meat browns. Remove from oven, cover and rest for 15-20 minutes before carving. Serve with raita and flatbread. Serves 6

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Raita

1 Lebanese cucumber
Pinch sea salt flakes
¾ cup full-fat natural yoghurt
1 tablespoon chopped mint leaves

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Peel cucumber and coarsely grate it onto a board. Take a handful and squeeze out excess juice over a sink; transfer to a bowl. Repeat squeezing process with the rest. Season cucumber with the salt; stir in yoghurt and mint. Cover and keep in fridge until ready to serve.