6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House
Garnish:
Preheat oven to 180ºC / 350ºF / Gas 4. Trim off the fat, rinse and pat dry the leg of lamb and set aside on a sheet of foil large enough to enclose the whole joint.
In a medium bowl, mix together the chili powder, garlic, ground coriander, ground cumin, and salt. Grind together in a food processor the desiccated (shredded) coconut, ground almonds, yogurt, lemon juice, and sultanas (golden raisins). Add the contents of the food processor to the spice mixture together with the corn oil and mix together. Pour this onto the leg of lamb and rub over the meat.
Enclose the meat in the foil and place in an ovenproof dish. Cook in the preheated oven for about 1½ hours. Remove the lamb from the oven, open the foil, and using the back of a spoon, spread the mixture evenly over the meat. Return the lamb, uncovered, to the oven for another 45 minutes or until it is cooked right through and is tender. Slice the meat and serve with the garnish ingredients.