1kg Leg of Lamb
5 Cloves Garlic, minced
5cm Ginger, minced
5 Green Chilies, minced
100ml Papaya, minced
30g Coriander Seeds, toasted and ground
15g Cumin Seeds, toasted and ground
30g Almonds, ground
30g Kashmiri Chili Powder
30g Garam Masala
Salt & Pepper
Toast 30g coriander seeds and 15g cumin seeds in a skillet until fragrant, then grind them in a spice mill.
Next, grind 30g of almonds in a spice mill. Alternatively you can chop them by hand or crush in a mortar & pestle.
Peel and mince 30g each of garlic and ginger (about 5 cloves and 5cm respectively), as well as 30g of papaya.
In a large bowl, mix the coriander/cumin powder, almond powder, ginger, garlic, and papaya with 500ml of yogurt.
Add 30g of Kashmiri Chili Powder, 30g of Garam Masala, salt and pepper, and mix until evenly distributed.
Cut a series of gashes all over your leg of lamb.
Sprinkle some kosher salt all over the lamb, being sure to rub it into the gashes.
Spread the yogurt marinade on the lamb, covering every surface including the gashes.
Cover with plastic wrap and leave in the fridge to marinate overnight (or at least 8hrs).
Transfer the lamb into a baking dish and cover with foil. Alternatively you can wrap the lamb in a foil packet, being sure to seal the edges.
Bake at 180°C (350°F) for 45 minutes.
After 45min remove the foil, increase to 200°C (400°F), and bake for 15-20min.
Serve with basmati rice.
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