Ingredients

• 1.5kg/3½lb leg of lamb
• on the bone
• 3 tbsp vegetable oil
• 3 garlic cloves
• crushed
• 255ml/9fl oz natural unsweetened yoghurt
• 1 tbsp garam masala
• 1 tsp fresh ginger
• finely grated
• ½ tsp salt
• ¼ tsp medium-hot chilli powder
• 5-6 saffron strands
• 255ml/9fl oz natural unsweetened yoghurt
• 1 small Spanish onion
• finely sliced
• 1 medium tomato
• finely chopped
• 1 green finger chilli
• finely chopped
• ¼ tsp salt
• 1 tbsp vegetable oil
• ¼ tsp brown or black mustard seeds
• 4 curry leaves
• 10 unsalted skinned peanuts (optional)

Directions

• Prick the lamb all over with a skewer.
• Mix all the remaining ingredients together to make the marinade
• and smear it thickly over the lamb.
• Place on a plate and cover
• then leave to marinate in the refrigerator for a couple of hours.
• Preheat the oven 180C/350F/Gas 4.
• Put the lamb in a roasting tin and cover loosely with foil
• ensuring that it doesn't touch the lamb. Cook for about two hours until the meat is tender
• basting the lamb about halfway through with the juices from the pan.
• Remove the foil and cook for 8-10 minutes more.
• Take the meat out of the oven
• cover loosely with foil and leave the rest in a warm place for about 15 minutes.
• While the lamb is resting
• make the seasoned yoghurt. Whip the yoghurt until it is creamy. Fold in the onion
• tomato
• green chilli
• and salt.
• Heat the oil in a small frying pan
• then add the mustard seeds and curry leaves. Be careful as the mustard seeds will pop when heated. Fry for a few seconds
• then add the peanuts
• if using. Fry for a minute
• making sure the mixture doesn't burn.
• When the mixture has cooled
• gently add it to the yoghurt. Serve chilled with the roasted lamb.
• Make a gravy with the remaining juices from the roasting tin by stirring in 75-100ml/2½-3½fl oz boiling water and simmering over a medium heat for three minutes.
• Carve the lamb and pour the spicy gravy over the meat.