Since it’s Easter. Leg of lamb is de rigueur
This time though fused with :
Garlic (an abundance of)
Green Chilli
Ginger
Turmeric
Red Chilli Powder
Dhaniya and Jeera Powder
A touch of rosemary
Chilli Flakes
All blended with a 4 tablespoons of yoghurt
The leg marinated in this mix for 2 days.
Cooked in the oven covered for 2.5 hours
With the a further 20 minutes with the remainder of the marinade spread on top to produce a crust.
The lamb juices were used to make a thick gravy.
by katarman