6-8
Mild
Medium Our multi-award winning paste will be your new secret when it comes to Indian cooking.
2kg Leg of lamb on the bone
100g Shemin’s Indian Curry Paste
1 tbsp Shemin’s Garam Masala
90 mls (6 tbsp) Greek style yoghurt
1/2 tsp Salt (optional)
30ml (2tbsp) Lemon juice
1. Using your knife, cut about 10-12 deep slits into the meat.
2. Mix together Shemin’s Indian Curry Paste, garam masala, yoghurt, lemon juice and salt to make the marinade, and rub a thick layer over the lamb. Make sure that some of the marinade soaks into the slits in the meat for more flavour.
3. Put the lamb into a large sealable bag or glass dish and refrigerate overnight or for as long as possible.
5. Preheat the oven to 200ºC/400ºC/gas 6.
6. Sit the lamb on a roasting rack in a roasting tin, cover with foil and bake for 45 minutes for pink or 60 minutes for more well done.
7. Remove the foil and cook for another 30 minutes.
8. Take the meat out of the oven, cover loosely with foil and leave to rest in a warm place for about 20 minutes before carving.
Serve with Pilau rice or roast potatoes and vegetables.
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Verified curry lover
Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!
Verified curry lover
First class!
Verified curry lover
My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…
Verified curry lover
Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins
Verified curry lover
Love Shemins pastes. Perfect curries. The best for home made curries.
Verified curry lover
Excellent
Verified curry lover
I love Shemins right from the start on James Martin show. Jamie is great
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