6 tablespoons rapeseed oil, divided, plus extra to drizzle
½ tablespoon cumin seeds
1 teaspoon turmeric powder
½ - 1 teaspoon red chilli powder (as per taste)
1 teaspoon garam masala
1 tablespoon lemon juice
Coriander and fresh green chillies for garnish
Mandy's Mum's Garam Masala
Heat up a heavy based frying pan and place the whole spices.
Roast the spices, stirring often until fragrant and lightly toasted. Tip into a coffee grinder and blend until you have a smooth powder.
In a bowl combine all the ingredients apart from the mustard oil and mix well. In a small pan heat up the mustard oil and once smoking, carefully pour over the marinade, it should sizzle! Stir to combine and reserve 2 tablespoons worth for later.
Prepare the lamb by trimming off any sinew and make deep 1-2” incisions all over on both sides. Wearing gloves, tip out the marinade over the lamb and massage in making sure to get into all the incisions and cover well. Cover with cling film and marinate in the fridge for a minimum of 12 hrs.
Take the lamb out of the fridge 1hr before cooking to allow it to come to room temp. Preheat the oven to 170c.
Place the lamb onto a trivet within a deep baking tray. Pour in 500ml water and loosely cover with foil. Slow roast 4 - 4.5hrs, checking every hour or so and basting as you go along. If the liquid at the bottom of the tray looks like it is drying out, add some more water. Remove the foil, turn the leg over and baste with the juices.
Place back into the oven with no foil for a further 30-45 minutes until browned, but checking that the marinade or juices in the tray are not burning.
Once cooked, take out and loosely cover with foil and allow to rest for around 20 mins. Garnish with pomegranate seeds and fresh coriander. The meat should be tender enough to shred and mix in with all those lovely juices!
Indian Roast Potatoes
Peel the potatoes, keeping smaller potatoes whole and cutting any larger ones into half. Cook in boiling salted water for 10-12 minutes, drain into a colander and cover with a tea towel and allow to steam for a few minutes. Meanwhile, place a large sheet pan/oven tray with 2 tablespoon of oil into a preheated oven (180°C) for 10 minutes.
Remove the tea towel from the potatoes and give them a good shake to roughen up the edges, then pour onto the heated sheet pan and spread out into an even layer. In a frying pan, heat the remaining oil, then add the cumin seeds, let sizzle for a minute or so, then add in the rest of the dry spices, cook for another minute before adding the lemon juice.
Pour this over the potatoes, give it a quick mix and another drizzle of oil so they are well coated then place into the oven for approximately 45 minutes until golden brown. Give them a quick stir then return to the oven for a further 15-20 mins until cooked through and golden and crispy. To serve, garnish with a sprinkling of fresh coriander and sliced green chillies.