1

Remove roots from coriander. Trim roots and coarsely chop, then wash well. Pick leaves from coriander. Discard stems.

2

Process chopped coriander roots, ¼ cup (60g) yoghurt, chilli, garlic, ginger, ground cumin, ground coriander, garam masala, pepper, sea salt, half the coriander leaves and half the onion in a food processor until finely chopped. Add remaining yoghurt and process until smooth and combined.

3

Using a small sharp knife, cut small slits (about 2cm deep) into surface of lamb. Tie lamb with unwaxed white kitchen string at 5cm intervals. Place lamb in a baking dish. Rub with yoghurt mixture. Cover and place in fridge for 3 hours or overnight.

4

Preheat oven to 170°C or 150°C fan-forced. Cover lamb with foil and bake for 2 hours. Remove foil. Bake for 30 minutes or until lamb is cooked to your liking.

5

Meanwhile, heat oil in a medium saucepan over medium heat. Add cumin seeds and remaining onion and cook, stirring, for 3 minutes or until softened. Add lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until dhal is tender and liquid has absorbed.

6

Finely chop half the remaining coriander leaves and stir through dhal. Serve lamb and dhal sprinkled with remaining coriander.