Holi gingerbread lamb
Nisha's delicious sweet, spiced lamb is a flavoursome and tasty twist on a classic roast dish. It's perfect for Holi celebrations or bringing oomph to your Sunday lunch.
Ingredients
For the lamb
- 1 large onion, roughly chopped
- 10cm/4in piece fresh root ginger, peeled and chopped
- 8 garlic cloves, roughly chopped
- 3 tbsp garam masala
- 1 tbsp ground cinnamon
- 450g/1lb thin gingernut biscuits
- 2 tbsp paprika
- 1 tbsp salt
- 6 tbsp vegetable oil
- 2kg/4lb 8oz leg of lamb
For the turmeric roast potatoes
- 1kg/2lb 4oz floury potatoes, peeled and chopped to roast potato size
- 100ml/3½fl oz olive oil
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tbsp salt, plus extra for boiling
- 1 tsp turmeric
- 1 tsp ground fenugreek
For the Bengali greens
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 large dried red chilli
- 2 garlic cloves, crushed
- 1 sweetheart cabbage, chopped
- ½ tsp turmeric
- â…› tsp chilli powder
- 1 tsp brown sugar
- pinch salt
- ½ lemon, juice only
- ½ tsp English mustard
Method
To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub theÌýpaste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices.
Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½–3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes.
To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9.ÌýBring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes.
To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through.
Serve the lamb with the turmeric potatoes and Bengali greens.
