This is a variation of the traditional Indian Lamb with Yoghurt.
Approximately 300g bone in leg or shoulder of lamb per person. If you are serving a few curries you can allow for smaller portions.
Spiced Buttermilk marinade
5cm fresh ginger
20ml coriander seeds
5ml ground turmeric
30ml garam masala
1 large onion
Slash the fatty layer of the lamb and pierce the muscular areas with a sharp knife.
Place the meat in a non-corrosive roasting dish.
Blend the marinade ingredients together.
Pour the marinade over the meat. Cover and leave to marinade for at least 12 hours. I prefer 24 hours!
Heat the oven to 200°C. Place the roasting pan, uncovered in the centre of the oven and roast for 30 minutes. Now depending on the doneness that you prefer roast as follows:
Pink, medium rare: Turn the oven down to 180°C and cook covered for 20mins per kg of raw weight.
To fall off the bone, well done: Turn oven down to 150°C and cook covered for 3-4 hours or place the cuts into the pressure cooker on high for 30-40 minutes.
Either carve for the pink option or if is falling off the bone, I like to shred the meat into large chunks.
Serve as part of an Indian curry meal, or on it’s own with vegetables.
The shredded meat can also be used as an excellent pie filling!