Curried leg of lamb
15 ml (1 T) cumin seeds 15 ml (1 T) coriander seeds 15 ml (1 T) black
15 ml (1 T) paprika
5 ml (1 t) turmeric
5 ml (1 t) ground cinnamon 5 ml (1 t) ground allspice 20 threads of saffron
4 garlic cloves, crushed handful of fresh parsley,
chopped juice and zest of 1 lemon 80 ml (¹⁄₃ c) olive oil
1,5-2 kg leg of lamb, deboned 1 Roast the seeds and peppercorns in a dry pan until fragrant. Use a mortar and pestle to grind until fine. Add to the remaining spices and mix with the garlic, parsley, lemon juice, zest and olive oil.
2 Rub the spice mix generously over the lamb, cover with clingfilm and refrigerate for 4 hours.
3 Remove from the fridge and leave to come to room temperature.
4 Cover with a double layer of foil and braai for about 45 minutes on a grid high over hot coals, turning from time to time. Remove the foil, lower the grid and braai for a further 15 minutes or until browned and done to your liking.
SERVES 6-8 Preparation
10 min Marinating 4 hours Braaiing