Here is an alternate Easter recipe from South Africa. Why not spice up your Easter table with this fantastically flavoured and succulent curried slow-roasted whole leg of lamb. The mother-in-law masala blend is from the South African Indian community of Durban and is essential to the flavour. As you may not easily be able to get this spice blend, I include a recipe.
prep time 30 minutes/cook time 150 minutes/serves 6
Ingredients:
500ml (2 cups) plain double-cream yoghurt
2 tbsp ginger-and-garlic paste
1 tsp garam masala
3 tsp mother-in-law masala
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp cayenne pepper
20g (1 bunch) coriander (cilantro), chopped including stems
10g (1/2 bunch) mint, chopped (leaves only)
3 tbsp rapeseed (canola) oil
1-1.5kg (2 1/4-3 1/3 lbs) leg of lamb
sea salt and freshly ground black pepper, to taste
2 bay leaves
pickled red onions, for serving
For the Mother-in-law Masala Spice Blend:
7 tbsp Kashmiri chilli powder (Deggi Mirch)
3 tbsp cayenne pepper powder
1 tbsp piri piri chillies
1 tbsp smoked paprika powder
1 tsp garlic powder
1 tsp ginger powder
1 tsp black pepper
1 tbsp black mustard seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp green cardamom pods (seeds extracted)
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp grated nutmeg
3 bay leaves
3 tsp dried curry leaves
3 sticks cinnamon
2 star anise
4 cloves
Method:
Begin with the mother-in-law masala spice blend. Place a heavy-based pan over medium heat. Working on at a time, toast the whole spices (black pepper, black mustard seeds, coriander seeds, fennel seeds, green cardamom seeds, cumin seeds and fenugreek seeds) toast each one in turn for 90 seconds to 2 minutes until aromatic. Turn out onto a plate and move on to prepare the next spice. Allow the whole spices to cool then combine in a spice grinder (or work in batches in a coffee grinder) and render to a fine powder. Pass through a fine-meshed sieve to remove any fibrous bits then store in an air-tight container until needed).
Now prepare the lamb marinade: Combine the yoghurt, ginger-and-garlic paste, spices, herbs and oil in a large bowl. Mix until thoroughly blended.
Season the lamb all over with salt and cover with the marinade. Place in a dish or large plastic bag, transfer to your refrigerator and marinate over-night (or at least for a minimum of 2 hours).
Transfer to a roasting dish and top with any left-over marinate then add the bay leaves on top. Transfer to an oven pre-heated to 200°C (180C Fan/400F) and roast for 9–150 minutes, depending on your desired done-ness.
Allow to rest for 10 minutes, then slice and serve.
