FOODLOVER magazine


Slow Cooked Pasanda Lamb Leg

Leftover curry paste is great to use as a marinade to give a little kick to joints of meat. Try this lamb leg coated in korma paste for a mild yet flavoursome alternative to a classic roast.  



  • 100g korma spice paste  
  • 2.3kg whole leg of lamb  
  • 2 large onions, sliced  
  • 1–2 tsp ground white pepper  
  • 250g full-fat yogurt  
  • 50g ground almond  
  • 150g double cream  
  • 2 tbsp gram flour  
  • 5 green cardamom pods  
  • 1 tsp ground cinnamon  
  • 1.5 tbsp garam masala  
  • 12 cloves of garlic  
  • 2 tbsp ginger puree  
  • Salt to taste  
  • 50ml oil  
  • 50g butter  
  1. Deep fry sliced onions until they are brown and crispy. Drain on kitchen paper until cooled.  
  2. In a blender, add the fried sliced onions, ginger, garlic, ground almonds, green cardamom, cinnamon and one-half of the yogurt, and blitz into a smooth marinade.  
  3. Combine the above marinade into the remaining yogurt, cream, garam masala, gram flour, salt, oil and korma paste.  
  4. Clean the lamb of any sinew and make deep cuts all over the leg. Cover the leg with the marinade, ensuring that all the cuts are filled with the yoghurt mixture. Cover and refrigerate for 18–24 hours.  
  5. Preheat the oven to 160C/gas 3. Pour some oil into a deep-sided roasting tin, cover with a layer of greaseproof paper and place the leg of lamb in the try. Cover the leg with any spare marinade and slices of butter. Cover with a lid or 2–3 layers of foil.  
  6. Cook in the preheated oven for 4 hours (depending on the size of the lamb’s leg and type of oven).  
  7. Once cooked, remove the lamb. Strain the juices through a fine strainer and put to one side. Serve with roast vegetables and the strained jus.  

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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.