15 Minutes (+1 Hour Marinating Time)
4 Hours
6-8
Ingredients
1.8 to 2kg leg of Scotch lamb
200g Greek yoghurt
2 tablespoons of vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon chilli flakes
1 teaspoon yellow mustard seeds, dry toasted and crushed with a mortar and pestle
1 teaspoon fennel seeds, dry toasted and crushed with a mortar and pestle
4 cloves garlic, minced
1 thumb sized piece fresh ginger, peeled and grated
Juice and zest of 1 lemon
1/2 teaspoon salt
Cooking Method
This dish can be served with all the usual trimmings, such as roast potatoes and veggies, or mix it up and serve with buttery basmati rice and roasted spiced cauliflower. Perfect for a chilled out cold Autumn day!