Half leg of lamb marinaded in a delicious curry rub and served with coriander chutney.
Tandoori Half Leg of Lamb by Mike Reid
For the lamb:
1.5kg half leg of lamb
4 tbsp plain yoghurt
1 tsp curry powder
4 tbsp single cream
2 tbsp paprika
1 tsp chilli powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tbsp tomato purée
4 garlic cloves, crushed
2 tsp ginger, peeled and finely grated
For the coriander chutney:
100g coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar
Lightly score the lamb both sides.
Mix all the remaining lamb ingredients into a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.
Meanwhile, for the coriander chutney, place all the ingredients in a blender and blitz until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar.
This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
Cook the lamb low and slow over wood at about 150° for 2.5 hours.