Kashmiri Roast Lamb

1 x 2kg leg of lamb

2 tsp finely grated ginger

2 cloves garlic

2 tsp salt

1 tsp cumin

1 tsp garam masala

2 tbl spoons lemon juice  

(extras: for a more elaborate version, the lamb is marinated for two days in the refridgerator, and a mixture of yoghurt, saffron, ground almonds and honey can be poured over the lamb as well)

Pre-heat the oven to 180⁰C.

Trim any fat from lamb and carefully remove parchment-like skin.

With the point of a sharp knife, score the flesh lightly.

Combine ginger, crushed garlic with salkt garam masala, cummin and lemon juice and rub well all over meat.

Place in a roasting pan, pour 1 cup of hot water into pan and roast in a moderate oven for two hours, basting occasionally.

Serve with rice, chapatis or roast potatoes.

The Story Behind the Recipe

Recipe first tried in my first year of marriage: 1980.
It has been a family favourite ever since.

Make an Apple Streusal Pie for dessert.