Foodies
SPICY LEG OF LAMB Hentie Burger
This leg of lamb is also one of Carla’s specialities. I tried the recipe with a leg of springbok and it was just as delicious. The meat is baked in a baking bag for 12 hours. 3 small red chillies (optional) 2 sticks of cinnamon 10 ml fennel seeds 10 ml coriander seeds 10 ml cumin seeds 1 ml whole peppercorns 6 cardamom pods 60 ml vegetable oil 1 onion, roughly chopped 3 cloves of garlic, chopped 2.5 ml fresh ginger, grated 5 ml garam masala 80 ml ground almonds 250 ml natural yoghurt 5 ml salt 1 leg of lamb A bunch of fresh coriander leaves 8–10 curry leaves 30 ml chutney 30 ml lemon juice
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Preheat the oven to 100°C Heat a skillet on the stove and sear the chillies for a few seconds until they begin to change colour. Keep aside. Roast the whole spices in the same pan to release their flavours. Grind the chilli and roasted spices in a food processor for a few seconds. Add the oil, onion, garlic, ginger, garam masala, almonds and yogurt to the spice mixture and process until smooth. Season the leg of lamb with salt and put it in a baking bag. Add the sauce to the meat in the bag and make sure that it covers the whole leg of lamb. Place the bag in an ovenproof dish. Close the bag tightly, poke a few holes into it with a fork to release steam and bake for 12 hours (or overnight). When ready, leave the meat to cool a little, then take it out of the bag and garnish it with coriander and curry leaves. Serve the sauce remaining in the bag separately.
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
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