Ingredients
- 2.25 kg (5 lb) leg of lamb, trimmed of fat and sinew
- 30 g (1 oz) ghee
- 1 onion, finely chopped
- 450 g (1 lb/2¼ cups) basmati rice
- steamed silverbeet (Swiss chard), to serve
- lemon wedges, to serve
Yoghurt-almond marinade
- 500 g (1 lb 2 oz/2 cups) plain yoghurt
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 10 cm (4 inch) piece of fresh ginger, peeled and grated
- 70 g (2½ oz/⅔ cup) ground almonds
- 2 teaspoons sea salt
- ½ teaspoon chilli flakes
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
Method
1. Using a small knife, make several long incisions in the lamb. Place the lamb in a deep bowl.
2. Put the yoghurt-almond marinade ingredients in a food processor and blend until a smooth paste forms. Spread the marinade evenly over the lamb, pushing it into the cuts. Cover and marinate in the refrigerator for 24 hours.
3. The next day, preheat the oven to 180°C (350°C/Gas 4) and bring the lamb to room temperature.
4. Set the lamb in a large casserole dish or deep roasting tin, then pour any remaining yoghurt-almond marinade over the lamb. Cover tightly with the casserole lid, or seal the roasting tin with foil. Bake for 1½ hours.
5. Remove the lid or foil, then baste the lamb with the yoghurt-almond sauce. Bake for a further 30–45 minutes, basting the lamb twice more during cooking. Remove from the oven, cover with foil and leave to rest in a warm place for 15 minutes before carving.
6. Meanwhile, heat the ghee in a saucepan over medium heat. Add the onion and sauté for 5 minutes, or until softened and starting to colour. Add the rice and cook, stirring, for 2–3 minutes, or until translucent. Add 875 ml (30 fl oz/3½ cups) water and bring to a simmer, then cover and cook over medium–low heat for 15 minutes, or until the rice is cooked and holes appear over the surface. Remove from the heat and leave to stand for 10 minutes.
7. Carve the lamb into thick slices and divide among serving plates. Spoon the yoghurt-almond sauce over and serve with the rice, steamed silverbeet and lemon wedges.
8. For the next day, reserve about 265 g (9¼ oz/1½ cups) of shredded lamb and 2½ tablespoons of the yoghurt-almond sauce for the lamb samosas. (The ingredients can be refrigerated in airtight containers for up to 3 days, but are not suitable for freezing.)
