Alive and Cooking

Roasted Lamb Korma

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1 Leg of lamb
4 Carrots
2 Spanish onions
2 Brown onions
1 Stick of celery
2 Tomatoes
2 tbls tomato paste
1 tsp minced garlic
1 tsp ground ginger
1 tsp ground paprika
2 tsp turmeric
1 tsp fenugreek
1 tsp cumin seeds
2 tsp coriander seeds


Place ginger, paprika, turmeric, fenugreek, cumin and coriander seeds into a mortar and pestle and grind to a paste.

In a blender, blend Spanish onions and tomatoes until smooth, add spice m ix and garlic and tomato paste.

Cut pockets into lamb and fill with the marinade paste and cover the whole leg. Leave for about 1 hour.

Place carrots and halved brown onions and celery into the bottom of a roasting pan and place the leg of lamb on top (this is to keep the marinade on the lamb from burning on the bottom of the pan) and pour over water.

Cover with foil and bake at 200 C for minimum 45 minutes depending on how well you like your lamb cooked.

Remove foil and flash bake at 250 C for about 10 mins.

Thicken the juices and serve with roasted vegetables and rice.

Roasted Lamb Korma