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Kurzi Lamb   HT  MC  Indian  130mins plus marinating

Serves 4-6   Hot  Lamb  Main Course  Curry Curries  Gluten Wheat Free  Eggless  Ind  India  Asia  Asian 

Ingredients
For the Marinade
1.1L/40fl.oz. Natural Live Yoghurt
3 tbsp Ground Cumin
3 tbsp Garam Massala
3 teasp Ground Coriander
2 teasp Ground Turmeric
3 teasp Chilli Powder
3 teasp Cayenne Pepper
The Juice of 3 lemons
6 Garlic Cloves- crushed
10cm/4 inches fresh Ginger Root, grated
A few drops of red food colouring (optional check ingredients)
Other ingredients
1 Leg of lamb
Vegetable Oil for basting
Lemon wedges to serve

Instructions

1. Place all the marinade ingredients in a mixing bowl and mix well.

2. Remove the fat from the leg of lamb and make several deep cuts across the meat using a sharp knife.

3. Place the lamb in a dish, pour over the marinade, forcing it into the cuts, refrigerate and marinate for 24-60 hours, turning from time to time to keep it coated.

4. After the marinating time, preheat the oven to 200C, 400F, Gas Mark 6.

5. Remove the excess marinade from the lamb and place the lamb in a roasting tin. Pour over a little vegetable oil and roast for 2 hours, basting with the oil every 20 minutes. Serve hot with lemon wedges.

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