Delicious UK - (09)September 2020

D A R I N A’ SFAV O U R I T E
MADHURJAFFREYROAST
Wholelegoflambin
a spicyyogurtsauce
SERVES6.HANDS-ONTIME 25 MIN,OVENTIME
2 HOURS 20 MIN,PLUSOVERNIGHTMARINATING
ANDRESTING

ThisrecipeofMadhur’shasbeen
oneofmyfavouritessinceshetaught
ushowtomakeitwhenshewasguest
chefattheschool– itcomesfrom
herclassicbookIllustratedIndian
Cookery( BB CB o ok s).

MAKE

AHEAD

Starttherecipethedaybefore

servingtogivethemarinadetime

toflavourandtenderisethemeat.

DARINA’S

TIPS

You need to buy a 2kg leg of lamb.
Get the butcher to remove the
H bone and to make a deep pocket
to hold the stuffing. (You won’t actually
stuffthelegbutmostbutchersseemto
understand‘stuffing’betterthantheydo
‘spicepaste’.)Also,askthebutchertocut
theprotrudinglegboneasclosetotheend
ofthemeataspossible.Thisissoyoucan
fitthejointintoyourdish.Askthemtotake
offallthefatontheoutsideofthelegas
well(youcould,ofcourse,dothisyourself).

• 2kgBritishlegoflamborboned
  shoulder,trimmed(seetips)


• Steamedriceandtomatochutney
  toserve

FORTHESAUCE

• 50gblanchedalmonds,roughly
  chopped,plusa smallhandful(chopped,
  splitorslivered)tofinishthelamb
  
  
  • 225g (2 medium) onions, roughly chopped
  
  
  • 8 garlic cloves, roughly chopped
  
  
  • 4 tsp grated ginger
  
  
  • 4 hot green chillies, roughly chopped
  
  
  • 500ml natural yogurt
  
  
  • 2 tbsp cumin seeds, ground in a spice
    grinder or pestle and mortar
  
  
  • 4 tsp coriander seeds, ground as above
  
  
  • ½ tsp cayenne pepper
  
  
  • 2 tsp salt
  
  
  • ½ tsp garam masala (see the link below
    if you’d like to make your own)
  
  
  • 6 tbsp vegetable oil
  
  
  • ½ tsp whole cloves
  
  
  • 16 cardamom pods
  
  
  • 5cm cinnamon stick
  
  
  • 10 black peppercorns
  
  
  • 4 tbsp sultanas
  
  
  
  

YOU’LL ALSO NEED...

• Large oven dish about 6cm deep (ideally
  Pyrex or stainless steel as these don’t
  affectthetaste);foodprocessor,
  blenderorminiprocessor;spice/coffee
  grinderorpestleandmortar

1 Forthesauce,puttheblanchedalmonds,

onions,garlic,ginger,greenchilliesand

3 tbspoftheyogurtina foodprocessor

andblendtoa paste.Puttheremaining

yogurtina bowlandbeatlightlywitha fork

ora whiskuntilsmoothandcreamy.Add

thealmond/onionpastealongwiththe

cumin,coriander,cayenne,saltandgaram

masala,thenmixuntilcombined.

2 Putthelambona boardthen,using

a smallsharppointedknife,makedeep

slashesalloverthemeat.Transfertothe

ovendish,thencoatwithmostofthe

yogurtsauce,spreadingit alloverthe

lamb and into the slashes, making sure

it’s fully coated. Pour the remaining yogurt

sauce over and around the lamb, then

cover and chill for 24 hours to marinate

(see Make Ahead).

3 When you’re ready to cook the lamb,

remove from the fridge, uncover and leave

for 30 minutes to take the chill off it. Heat

the oven to 200°C/180°C fan/gas 6.

4 Heat the 6 tbsp oil in a small frying pan

over a medium heat. Once hot, add the

cloves, cardamom, cinnamon and

peppercorns. As soon as the cloves swell

• this takes just a few seconds – pour the
  hot oil and spices over the leg of lamb.
  5 Cover the oven dish tightly, either
  with its own lid or with a large piece of
  compostable baking paper, then cover
  the dish again with a sheet of foil to seal.
  Cook in the oven for 1 hour 30 minutes.
  6 Remove the lamb, uncover, then return
  to the oven for 45 minutes, basting 3-4
  timeswiththesauce.Scatter(orarrange)
  thesultanasandextraalmondsoverthe
  topoftheleg,thenroastfor5-6minutes
  moreuntilthenutsarejustgolden.
  Removefromtheovenandleavethelamb
  torestinthedishfor 15 minutes.
  7 Removethelamb,thenputona warm
  servingplatter.Spoonoffallthefatfrom
  thetopofthesauceanddiscard,along
  withthewholespices.Pourthesauce
  aroundtheleg,thencarveandservewith
  steamedriceandtomatochutney.
  PERSERVING644kcals,34.4gfat
  (12.1gsaturated),65.6gprotein,17.1g
  carbs(15.5gsugars),2.3gsalt,2.3gfibre

MADHURJAFFREY’SGARAMMASALARECIPE

↗deliciousmagazine.co.uk/madhurgaram MADHUR JAFFREY PORTRAIT: LISA LEVART. SPICE PHOTOGRAPHS: TOBY SCOTT