Name: Raan with coriander yoghurt
Cook time: 170 min
Total time: 170 min
Yield: 6
Ingredients: 2 teaspoon coriander seeds; 1 teaspoon cumin seeds; 5 cardamom pods, bruised; 1 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 cinnamon stick; 2 cloves; 2 star anise; 1 medium brown onion (150g), chopped coarsely; 4 clove garlic, peeled; 2 centimetre piece fresh ginger (10g), grated finely; 1/4 cup (40g) blanched almonds; 1/2 cup (140g) yoghurt; 2 tablespoon lemon juice; 2 kilogram leg of lamb, trimmed coriander yogurt; Coriander yoghurt; 1 cup (280g) yoghurt; 1/4 cup coarsely chopped fresh coriander

Ingredients

2 teaspoon coriander seeds

1 teaspoon cumin seeds

5 cardamom pods, bruised

1 teaspoon chilli powder

1 teaspoon ground turmeric

1 cinnamon stick

2 cloves

2 star anise

1 medium brown onion (150g), chopped coarsely

4 clove garlic, peeled

2 centimetre piece fresh ginger (10g), grated finely

1/4 cup (40g) blanched almonds

1/2 cup (140g) yoghurt

2 tablespoon lemon juice

2 kilogram leg of lamb, trimmed coriander yogurt

Coriander yoghurt

1 cup (280g) yoghurt

1/4 cup coarsely chopped fresh coriander

Method

1.Dry-fry seeds, cardamom, chilli, turmeric, cinnamon, cloves and star anise in heated small frying pan, stirring, about 2 minutes or until fragrant. Blend or process spices with onion, garlic, ginger, nuts, yoghurt and juice until mixture forms a paste.

2.Using sharp knife, pierce lamb all over; place on oiled wire rack in large shallow baking dish. Spread paste over lamb, pressing firmly into cuts. Cover; refrigerate overnight.

3.Preheat oven to 200°C (180°C fan-forced).

4.Remove lamb from refrigerator; pour enough water into baking dish to completely cover base. Cover dish with foil; roast lamb 30 minutes. Reduce oven temperature to 150°C (130°C fan-forced); roast lamb, covered, further 1½ hours. Uncover; roast about 30 minutes or until lamb is cooked as desired. Cover lamb; stand 10 minutes.

5.To make coriander yoghurt; combine ingredients in medium bowl.

6.Serve sliced lamb with yoghurt and, if desired, pilaf.

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Ingredients

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