You can try this leg of lamb cooked with loads of sweet-smelling spices and baked over the potatoes – they catch the juices from the meat and give you the stunning flavours.
- 6 green cardamom pods
- 1½ tsp cumin seeds
- 1 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp chilli powder
- 3 tbsp tamarind paste
- 1½-2 tbsp honey
- 3 tbsp sunflower oil
- 1 tsp salt
- 2 inch fresh ginger, chopped
- 2 garlic cloves
- 1 British lamb leg (about 2.5 kg)
For The Potatoes
- 1kg roasting potatoes, cut into large chunks
- 12 shallots, halved lengthways
- 80g ghee
- juice 1 lemon
- ½ tbsp paprika
1To make the marinade, bash the cardamom in a grinder and remove the pods. Add the cumin seeds and make a powder, then put in a bowl with other ground spices. Stir in the tamarind, honey, oil and salt.
2Bash the ginger and garlic in the grinder and make a rough paste. Stir into the spice mix.
3Cut the lamb in a criss-cross style with a knife, then rub the marinade into the cuts and all over. Put on a sealed bowl and chill overnight.
4Now take the lamb out of the fridge 2-3 hours before you want to make it. Heat the oven to 220°C. Parboil the potatoes for 5 min. Sewer, shake to rough up, then put in a large roasting tin. Add the shallots, cut-side up.
5In a small pan, melt the ghee. Add the lemon juice, paprika and a large pinch of salt, then stir well. Pour over the potatoes and shallots, then stir to coat. Season.
6Place an oven rack in the top third of the oven, then put the lamb leg, round-side up, straight onto it. Put the roasting tin of potatoes in the lower third of the oven, below the lamb, to catch the meat juices.
7Roast the lamb and potatoes for 15-20 minutes, then reduce the heat to 200°C for another 30 minutes until turn pink.
8When ready to serve, squeeze the lemon juice on the potatoes and shuffle to partly coat. Sit the lamb on top. Stir the chopped herbs through the yogurt and serve with the chutney.