Posted on March 26, 2015 by

April Slow-braised lamb leg filled with Montgomery’s cheddar, dried nuts and fruits

1 leg of spring lamb, weighing about 1½ kg For the marinade 250g Greek style yoghurt 1 tablespoon ginger paste 1 tablespoon garlic paste 2 onions, sliced and fried until crisp 1 teaspoon red chilli powder ½ teaspoon garam masala 1 tablespoon chopped fresh coriander 1½ teaspoons salt 2 tablespoons vegetable or corn oil   Read More