Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Indian Roast Lamb with Saag Aloo

If you’re looking for an alternative to a traditional Sunday roast, then how about trying this? Minimal effort required, just time in the oven. You can’t go wrong. The whole “roast” requires 5 minutes prep (basically peeling potatoes and mixing together some spices and yogurt) and is cooked in one tray so there’s next to no washing up.

Serves: 4-6

Prep: 10 minutes
Cooking: 2 hours 50 minutes
Total: 3 hours

Difficulty: moderate

 

INGREDIENTS

Whole leg of lamb, approx 2kg
3 tbsp Greek Yogurt
1 tsp Turmeric
2 tsp ground cumin
2 tsp ground coriander
4 garlic cloves crushed
5cm ginger grated
Juice of 1 lemon
1kg potatoes peeled and cut into 4cm chunks
350g fresh plum tomatoes roughly chopped
1 tsp mustard seeds
2 tsp Garam Masala
1 tbsp olive oil
300g Spinach

Combine the garlic, ginger, lemon juice and ground spices with the yogurt.

Stab the lamb all over using a sharp knife and coat the lamb in the spiced yogurt. Either leave to marinade or cook straight away.

Put in a roasting tray and pour 400ml water around the edge of the lamb. Cover with foil and put in an oven at 180 (160 fan) for 2 hours.

Uncover – the water should have evaporated. Add the potatoes and tomatoes to the tray and sprinkle over the mustard seeds and Garam Masala. Season and drizzle just the potatoes and tomatoes with olive oil.

Return the tray back to the oven for 50 minutes. The lamb should have taken on a lovely colour – charred in places.

Stir the spinach into the tray and serve.

Print Recipe

Share recipe: Facebook Twitter Share Share