Slow-cooked spiced lamb with dhal
3 cup(s), (1 bunch) roots attached
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Fresh green chilli
3 whole, deseeded, coarsley chopped
3 clove(s), chopped
1 tbs, grated
Ground cayenne pepper
2 tsp, flakes
2 medium, finely chopped
Lean lamb leg roast, raw
3 tsp, seeds, toasted
1 cup(s), (200g) red, rinsed, drained
- Remove roots from coriander. Trim roots and coarsely chop, then wash well. Pick leaves from coriander. Discard stems.
- 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.
- 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.
- 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.
- 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.
- Finely chop half the remaining coriander leaves and stir through dhal. Serve lamb and dhal sprinkled with remaining coriander.