Nisha Katona’s Tandoori Leg of Lamb
Want to impress with minimal effort? Nisha's tandoori lamb is the classic, minutes to prepare and the oven does the work. You'll be rewarded with a flavoursome mouthwatering feast for the family all served with Nisha’s signature fruity rice.
Nisha Katona’s Tandoori Leg of Lamb
Serves: 6-8
Ingredients
4 tbsp plain yoghurt90 ml veg oil1 tbsp saltJuice of 1 lemon8 garlic cloves minced or 3 tbsp garlic puree from a tube4 tbsp garam masala2 tbsp smoked paprika powder4 tbsp sweet paprika powder1½ tbsp cumin powder2 tsp fenugreek powder 2 kg leg of lamb8 peeled and halved shallots8 soft eating figs250ml water
Method
1. Preheat the oven to 180C.
2. In a bowl mix the yoghurt, oil, salt, lemon, garlic and the spices.
3. Place the leg of lamb in a large roasting dish. Score the lamb leg and pour the paste over, rubbing it into the gashes. Place the shallots and figs in the tray around the lamb.
4. Make a loose tent with foil over the top of the dish then pour the water into the tray. Roast for 2 hours at 160°C until the lamb is tender and falling off the bone.
Serve with rice or potatoes.
Nisha Katona’s Fruity Festival Rice
Serves: 6-8
Ingredients
4 tbsp vegetable oil1 tsp cumin seeds3 tbsp pine nuts4 black cardamom pods1 cinnamon stick1 handful of dried cranberries- the snacking type500g white basmati rice, rinsed and drained1 litre boiling water½ tsp ground turmeric1 tbsp goji berries, to serve1 tbsp pomegranate seeds to serve50g sliced almonds, to serveCoriander, chopped to serve
Method
1. To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid) and place over a medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant.
2. Add the pine nuts, cardamom pods and cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn.
3. Add the dried cranberries and the rice. Toss together.
4. Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry - this will take 15–20 minutes. Put on a tight lid, switch off the heat and leave to stand for 10 minutes to allow the rice to finish cooking. Serve on a platter and sprinkle with the goji berries, pomegranate seeds, sliced almonds and chopped coriander.