South African Curried Leg of Lamb is a traditional South African Easter recipe for a whole leg of lamb marinated with curry spices in a yoghurt base that's oven roasted to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Curried Leg of Lamb.
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Here is an alternate Easter recipe from South Africa. Why not spice up your Easter table with this fantastically flavoured and succulent curried slow-roasted whole leg of lamb. The mother-in-law masala blend is from the South African Indian community of Durban and is essential to the flavour. As you may not easily be able to get this spice blend, I include a recipe.
Ingredients:
500ml (2 cups) plain double-cream yoghurt
2 tbsp ginger-and-garlic paste
1 tsp garam masala
3 tsp mother-in-law masala
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp cayenne pepper
20g (1 bunch) coriander (cilantro), chopped including stems
10g (1/2 bunch) mint, chopped (leaves only)
3 tbsp rapeseed (canola) oil
1-1.5kg (2 1/4-3 1/3 lbs) leg of lamb
sea salt and freshly ground black pepper, to taste
2 bay leaves
pickled red onions, for serving
Method:
Begin with the lamb marinade: Combine the yoghurt, ginger-and-garlic paste, spices, herbs and oil in a large bowl. Mix until thoroughly blended.
Season the lamb all over with salt and cover with the marinade. Place in a dish or large plastic bag, transfer to your refrigerator and marinate over-night (or at least for a minimum of 2 hours).
Transfer to a roasting dish and top with any left-over marinate then add the bay leaves on top. Transfer to an oven pre-heated to 200°C (180C Fan/400F) and roast for 9–150 minutes, depending on your desired done-ness.
Allow to rest for 10 minutes, then slice and serve.
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