Roast Lamb Masala

Roast Lamb Masala

Serves 6+

No count recipe

1.3kg/3lb half leg of lamb

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

275ml low fat natural yogurt

1 cinnamon stick

5 pieces star anise

5 cardamom pods

275g basmati rice

pinch ground turmeric

To serve:

3 ripe tomatoes, chopped

150g cucumber, chopped

Trim the skin and fat from the lamb and make deep slits into the meat.  Place in a non-metallic dish.

Mix the cumin, coriander and turmeric in a bowl, stir in the yogurt.  Spread the yogurt over the meat, making sure the mixture is pushed into the cuts.  Cover and marinate for anything from 4 hours to overnight.

When ready to cook, preheat the oven to Gas 4/180ºC/350ºF.  Transfer the meat to a roasting tin.  Break the cinnamon stick into pieces and lay onto the joint with the star anise.  Crush the cardamom pods and scatter over.  Loosely cover with foil and cook for 1½ hrs.

Remove foil and baste with the cooking juices.  Return to oven and cook uncovered for a further 20 mins.

Meanwhile rinse the rice and palce in a pan.  Add cold water to come 1"(2.5cm) above the level of the rice, sprinkle in the turmeric and season with salt.  Bring to the boil and stir once.  Reduce heat to the lowest setting and cover with a tight fitting lid.  Cook for 15 mins.

Remove lamb from oven and allow to stand for 5 mins before carving.

Serve with the rice and bowls of tomato and cucumber.