TANDOORI LAMB ROAST BY YASMEEN

Recipe and photo: Yasmeen Ibrahim

“Sharing my home cooking for today. The recipe I penning down is of my easy tandoori lamb roast.”

• 1 leg of lamb, cleaned and make deep slits
• 1 teaspoon salt
• handful of chopped rosemary
• 2 tablespoons garlic
• 1 teaspoon ginger
• juice of 1 lemon
• 2 tablespoons mixed herbs
• 1 teaspoon black pepper
• 2 tablespoons of cooking oil
• 1 cup of water
• Paste
• 1 tablespoons tandoori masala
• 1 tablespoon peri peri spice
• 2 tablespoons chilli sauce
• 2 tablespoons of Worcestershire sauce
• Mix all ingredients (except paste) and coat lamb well, making sure to get into the slits.
• Pressure cook for 40 minutes. After 40 minutes, turn meat over and repeat the process.
• Coat the cooked meat with the paste..
• Place in the oven at 200 °C for 20 minutes and serve hot.
• I served with chicken corn soup, pumpkin and roast potatoes.