Moghul-Style Roast Lamb

Recipe: (Serves 4-6)

4 large onions, chopped
4 cloves garlic
1 piece fresh ginger, 5 cm/2 in long, chopped
3 tablespoons ground almonds
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons garam masala
4-6 fresh green chilies
Juice of 1 lemon
Salt, to taste
300 ml/0.5 pint/ 1.25 cups natural (plain) yogurt, beaten
1.8 kg/4 lbs leg of lamb
8-10 cloves
4 firm tomatoes, halved and grilled, to serve
Watercress, to garnish
1 tablespoon flaked (slivered) almonds, to garnish

Method:

1) Place the first 11 ingredients in a food processor and blend to a smooth paste. Gradually add the yogurt and blend until smooth. Grease a large, deep baking tray and preheat the oven to 190oC/375oF/Gas 5.

2) Remove most of the fat and skin from the lamb. Using a sharp knife, make deep pockets above the bone at each side of the thick end. Make deep diagonal gashes on both sides.

3) Push the cloves into the leg of lamb at random spots.

4) Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes.

5) Spread the remaining spice mixture evenly all over the lamb. Loosely cover the whole tray with foil. Roast in the preheated oven for 2 to 2.5 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time.

6) Remove from the oven and allow to rest for 10 minutes before carving. Serve with grilled tomatoes, garnished with watercress and garnish the joint with the flaked (slivered) almonds.