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Tandoori Style Slow Cooked Lamb Leg


  • 2kg lamb leg or shoulder (bone in)

  • 1 brown onion

  • ¼ cup full fat yogurt

  • 2 large garlic cloves

  • 1 heaped tbsp fresh ginger, grated

  • 1 tsp ground Coriander

  • 1 tsp cumin seeds

  • ½ tsp chili flakes

  • 2 tsp sea salt

  • 1 tsp black pepper

  • 3 tbsp tomato paste

  • 1 tsp curry powder

  • 2 tbsp lemon juice


  1. Pre-heat the oven to 160°C

  2. Place the onion, garlic, yogurt, ginger, cumin seeds, ground, coriander, pepper, curry powder, chili flakes, tomato paste, salt and lemon in a food processor and process until smooth paste is formed

  3. Pierce the lamb leg with a sharp knife at least 1 - 2 cm deep all over (random spots anywhere and everywhere)

  4. Pour all the marinade over the lamb, insuring it gets into those deep pockets

  5. Place into a deep baking dish and cover with foil

  6. Cook in the oven for two hours covered

  7. Once two hours have passed, put the heat up to 200°C. Uncover and use a spoon, spoon the mixture that is now in the bottom of the tray back over the lamb. Place back in the oven for a further 30 minutes

  8. Remove, leave to sit for 15 minutes and then carve

Tip: If you have the time, marinate the lamb and leave overnight


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