Spice up your life with Lajina Masala

Masala Spice Leg of Lamb (Masala Raan)

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Serves 6 people
baking dish, lined with foil (if using)
big bowl
chopping board
sharp knife
teaspoon, tablespoon
garlic crush
pan, small
whisk, small
Prep time
Cook Time
3h 0m

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.



  • 1
    Leg of Lamb, approx 1kg
  • 1
    Curry Masala Pot
  • 1 Teaspoon
  • 2 Tablespoons
    butter, to baste
  • 100 Grams
    yoghurt, plain
  • 2
    onions, sliced
  • 2
    potatoes, sliced
  • 1 Tablespoon
    ground almonds
  • 4 cloves of garlic, crushed
  • 1 inch of ginger, grated
  • 6 Tablespoons
  • 1/4 Teaspoon
    Garam Masala
  • 1 Tablespoon
    coriander, washed and chopped
  • 2 Tablespoons
    Cooking oil


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

1 review for Masala Spice Leg of Lamb (Masala Raan)

  1. Chris Haycock


    Wow, I’m going to try this really soon. I’m salivating!

    • Lajina Leal


      Once the lamb is cooked, you could turn it into a biriani, use as a filling for naans, I guess that’s the beauty of home cooking! Thank you, as always for your kind support.

  2. Helen Hayward


    Could you do this in a slow cooker ?

    • Lajina Leal


      Hi Helen, Yes you can cook it in the slow cooker, from memory, it’s 6 hours? Keep an eye and don’t forget to add the water to the onions and potatoes.

      Thank you so much for your support x

  3. Alison


    It looks delicious, can I buy the sauce from you?

    • Lajina Leal


      All you need is my curry masala spice pot, it’s available from my shop, here’s the link https://www.lajinamasala.com/shop/

      Thank you for your support and please don’t forget to post a photo of your finished dish, Lajina

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