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Ingredients
  

  • 1 x 2 kg leg or shoulder of lamb
  • 1 tbsp sea salt flakes
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp ground ginger
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 6 green cardamom pods seeds only
  • 2 tbsp olive oil
  • 200 ml plain full fat yoghurt
  • 800 g baby potatoes
  • 2 bay leaves
  • 200 ml water
  • Raita Optional
  • 250 g full fat natural yoghurt
  • a handful of fresh mint chopped
  • a good squeeze for lemon juice more to taste
  • pinch of salt

Instructions
 

  • In a bowl, mix together the salt, cumin, fennel seeds, ginger, cumin, chilli, coriander, cardamom seeds, olive oil and yoghurt
  • Place the yoghurt in a large freezer bag and place the lamb inside.
  • Rub the mixture all over the lamb and let it marinade for at least 3 hours, turning the lamb over a few times
  • Preheat the oven to 150 degrees C
  • Place the potatoes and bay leaves in a large roasting tray
  • Pour the water over the potatoes, place the lamb on top, squeezing any yoghurt out of the bag over the lamb
  • Cover the tray with foil, sealing all around the edges. Place in the oven and cook for 2 hours and 15 minutes.
  • Turn the oven up to 210°C and cook uncovered for 30 - 45 minutes, until the lamb and potatoes are crisp
  • Let the lamb rest for 10-15 minutes
  • While the lamb rests, mix together the ingredients for the raita (optional)