Ingredients:

• 2-3 kg – leg of lamb
• 2 tbsp – fresh root Ginger (finely grated)
• 6 Cloves – Garlic (crushed)
• 1 tsp – ground cumin
• 1 tsp – ground Turmeric
• 1 tsp – black pepper (freshly ground)
• 1/2 tsp – ground Cinnamon
• 1 tsp – ground Cardamom
• 1/2 tsp – ground Cloves
• 2 to 3 tbsp – Lemon juice
• 2 tbsp – Ghee or oil
• 250 ml – natural Yoghurt
• 2 tbsp – Almonds (blanched)
• 2 tbsp – shelled Pistachio nuts
• 1/2 tsp – Saffron (soaked in 2 tbsp hot water)
• 1 tbsp – clear Honey
• salt to taste

Method:

1. Remove any skin and excess fat from the lamb and cut deep gashes into the lamb using a sharp knife.
2. Mix together the ginger, garlic, all the ground spices, lemon juice and the ghee or oil.
3. Rub the spice mixture all over the lamb, making sure to push it into the gashes.
4. Put the yoghurt, almonds, pistachios, saffron along with the water into a blender and process until smooth.
5. Spread the yoghurt mixture into the lamb.
6. Drizzle over the honey and cover the lamb.
7. Allow to marinate overnight in the refrigerator or if possible for 2 days.
8. Preheat the oven to 230 C.
9. The meat should cook for approximately 30 mins per 450 g. of meat.
10. Roast the lamb in a covered baking dish for 30 mins, then reduce the heat to moderate 180 C.
11. Cook for a further 1.5 hrs or until the lamb is cooked through.
12. Uncover the lamb and allow to cool to room temperature before serving.
13. Serve with roast potatoes and fresh mint salad.