Ingredients
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Leg of lamb
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21 oz
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Natural yogurt
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7 oz
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Meduim lemon juice
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1/2
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Paprika
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1 tbsp
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Garam masala
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1/2 tbsp
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Curry powder
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1 tbsp
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Cayenne
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1/4 tbsp
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Medium garlic clove minces
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2
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2 cm piece of ginger minced
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2 small
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Honey
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1 tbsp
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Salt and pepper
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Portion of mint and corainder
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1 medium
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Lime cut into half to garnish
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1
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Grill
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1
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Water for dousing flames
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Method
- Turn on the grill. If it is gas, do so 20-30 minutes before you begin cooking and if it is charcoal, then about 45 minutes before.
- Make the marinade In a bowl combine the yoghurt, lemon juice, paprika, curry powder, cayenne, garam masala, garlic, ginger, honey, salt and pepper. Then mix ingredients together thoroughly.
- Marinate the lamb. Put the lamb in the marinade, turning it around to make sure that it is evenly coated, then cover and place in the fridge for a minimum of 2 hours and a maximum of 12 hours.
- Cook the lamb. Grill the lamb for 10-12 minutes on each side for a medium cooked meat, and a few minutes longer if you like your meat well done. After initially searing the lamb, lower the temperature of the grill to avoid burning.
- Present and serve. Place the lamb on the chopping board and cut it into several pieces ready to serve.
- Put the lamb onto a plate and arrange the herbs and lime around it.
Recipe and photo from