Tandoori-style lamb recipe - a twist on a classic with crispy Bombay potatoes
Buy the best quality meat you can, to ensure great flavour and texture. For ease, we’ve used a tandoori spice paste in the lamb but a great mix of spices in the potatoes.
We've given the traditional leg of lamb a spiced twist! Lamb is marinaded in a tandoori flavoured yoghurt and served alongside Bombay potatoes, with a chilli, yoghurt sauce. A delicious alternative to try this Easter.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
605
Ingredients
For the lamb
2
.5kg leg of lamb
125g
natural yogurt
2
garlic cloves, crushed
Finely grated zest 1 lime
3Tbsp.
tandoori marinade paste, we used Patak’s
For the yogurt sauce
150g
natural yogurt
1
green chilli, deseeded and finely chopped
Small handful coriander, finely chopped
Juice 1/2 lime
For the Bombay potatoes
1
kg floury potatoes, peeled and cut into rough 2.5cm pieces
5
cm piece fresh root ginger, peeled and finely grated
2
garlic cloves, crushed
4
tomatoes, roughly chopped
4Tbsp.
vegetable oil
1
large onion, finely sliced
1tsp.
cumin seeds
1tsp.
yellow mustard seeds
1/2tsp.
turmeric
1tsp.
ground coriander
11/2tsp.
garam masala
1/2tsp.
chilli powder
Large handful coriander, roughly chopped
Directions
Step 1Remove the lamb from the fridge and take a note of its weight. Pat skin dry with kitchen paper and make a dozen or so deep cuts all over the meat with the point of a sharp knife. Place in a roasting tin just large enough to fit it and allow to come to room temperature for 11/2hr.
Step 2Preheat oven to 190°C (170°C fan) mark 5. For the lamb, in a medium bowl, mix the yogurt, garlic, lime zest, tandoori marinade paste and some seasoning. Rub the marinade all over the lamb, pushing into the cuts. Arrange fat-side up. Roast for 18min per 450g for pink meat (cook for longer if you prefer your meat more well done) – cover tin with foil if browning too much. Transfer the lamb to a board and cover with foil. Leave to rest in a warm place for 30min.
Step 3Meanwhile, make the Bombay potatoes. Put the potatoes in a large pan and cover with cold, salted water. Bring to the boil and simmer for 8-9min, or until just tender. Drain well and allow to steam dry in the colander for 10min.
Step 4In the small bowl of a food processor or a small high-speed blender, whizz the ginger, garlic and 3/4 of the tomatoes until smooth. Set aside. Heat the oil in a large, deep frying pan over low heat and cook the onion for 15min, or until softened and caramelised. Stir in the spices and fry for 2min, until fragrant.
Step 5Add the tomato mixture to the onion pan and bring to the boil. Turn town the heat and add the potatoes and remaining chopped tomato. Reduce the heat and simmer for a few min until piping hot and the chopped tomatoes is beginning to break down. Check seasoning. Garnish with coriander.
Step 6Meanwhile, mix all the yogurt sauce ingredients with some seasoning. Cover and chill until needed.
Step 7Serve the lamb with the Bombay potatoes and yogurt sauce.
Marinate the lamb up to a day ahead. Complete recipe to serve, remembering to let the lamb come up to room temperature (in its marinade) before roasting.
Don't like lamb? You could do this recipe with chicken instead - just cook based on the weight of the bird.
Don't want to make your own Bombay spice mix? You can find pre-made spice sachets in the world food aisle in most supermarkets.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
