Cur­ried leg of lamb

YOU Best Recipes: Braai - - Contents -

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

1 hour


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