I consider this one of the easiest Indian dinner party dishes you could make, it has wow factor, requires some prep and marination, but once roasting, bar the odd basting, the lamb takes care of itself.
It’s never failed to impress yet; there’s something very special about this dish.
A good home made Raita (yoghurt, mint, a little sweet and maybe cucumber or carrot) a fresh salad and some lovely, fresh home-made rice would make perfect accompaniments, maybe add some nuts, go on, this is a very special dish.
For this recipe, I have used a small leg of lamb, it’s possible to use a bigger joint or shoulder.
Start by making the marinade, in a big bowl, mix the following: a curry Pot, yoghurt, salt, ground almonds, ginger, garlic and cooking oil, and set aside while you prepare the lamb.
Take your leg of lamb and with the tip of a sharp knife, pierce the lamb about an inch apart, all over the leg.
Massage the marinade all over the leg and let it rest for half an hour.
Meanwhile, preheat your oven to 175°C and line your roasting tray with foil (if using).
Place the potatoes and onion in the oven tray and pour in a mug of water.
Place the marinated leg of lamb in the tray, dot with the butter, cover with foil and roast for 2.5 - 3 hours, my family prefer it cooked longer, until it falls off the bone.
Don't forget to baste it every half hour so it doesn't dry out.
When the lamb is cooked to your preference, cover with foil and allow to rest for half an hour.
Mash the contents of the roasting dish with a fork and sieve this into a pan, warm through, season with salt, garam masala, cream and fresh coriander.
Serve alongside the rice, raita and salad, or in wraps, with naans, the choice is yours.