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Submitted by  11 June 2009

Serve the meat in chunks rather than sliced, accompanied by Indian breads and yoghurt chutney.



5 - 6 lb leg of lamb.,For the Marinade:,2006 plain yoghurt,2 tablespoons sunflower oil,2 tablespoons freshly squeezed lemon juice,3 or 4 cloves garlic pureed,2.5cm piece of fresh root ginger pureed,2 or 3 fresh red chillies finely chopped,1 tablespoon coarsely chopped fresh coriander,2 tablespoons ground almonds,1 teaspoon salt,120ml milk.,,For the Marsala:,2 tablespoons coriander seeds,1 teaspoon cloves,1 teaspoon green cardamon pods,1 teaspoon fennel seeds,5 cm piece of cassia bark


1. Roast and grind the marsala.
2. Put the marinade ingredients and the ground masala in a blender. Adding the milklittle by little, pulse the ingredients to a puree that is easy to pour.
3. Pare away all the fat and skin membrane from the meat. Stab the meat all over with a small knife and coat with the marinade in a non-aluminium dish. Cover and refrigerate for 24 - 60 hours.
4. Transfer the lamb and marinade to a roasting tin and slow roast in a pre-heated oven 180°C for about 3 hours. When really tender the flesh should literally fall off the bone. Prior to serving let the lamb rest for 10 - 20 minutes. covered loosely with foil to keep it warm.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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