|1/2 tsp||fresh ginger|
|1/2 tsp||fresh garlic|
|1 1/2 tsp||salt|
|1 tsp||ground coriander|
|1 tsp||ground cumin|
|1/2 tsp||ground turmeric|
|1 tsp||dried red chilli flakes|
|1||tomato — liquidised|
|2 tbsp||tomato purée|
|1 handful||onions — fried|
|2 tbsp||lemon juice|
|1/2 tsp||black pepper|
|1/2 tsp||lemon pepper|
|1 tsp||mustard powder|
|1 pinch||saffron threads|
|1||leg of lamb — cut into thick slices|
Mix the marinade ingredients together and marinate the lamb slices in the marinade for at least an hour.
Heat a knob of butter in a pot. Add in the marinated meat slices and cook for an hour and half, topping up with water in between cooking.
Once 3/4 of the way done, transfer to a foiled oven tray.
Decorate with pre-boiled baby potatoes (optional). Dot with butter and bake in the oven on 180°C to roast on the outside for an additional half an hour or until done.
Serve the roast with fresh naan rolls.
Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.