6-8
Mild
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
Always great
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I'm a long time customer and keep coming back for the great taste and convenience.
Verified curry lover
you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…
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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste
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Excellent
Verified curry lover
Fabulous!!
Verified curry lover
This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…
Verified curry lover
Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…
Verified curry lover
Easy to navigate website & fantastic products. Thank you
Verified curry lover
WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…
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