SPICY LEG OF LAMB

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

• 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

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