Ingredients
1.5 kg leg of lamb, on the bone
3 tbsp vegetable oil
3 garlic cloves, crushed
255 ml natural unsweetened yogurt
1 tbsp garam masala
1 tsp peeled and finely grated root ginger
1/2 tsp salt
1/4 tsp medium- hot chili powder
5-6 saffron strands
Method
Prick the flesh of the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade. Smear it thickly over the lamb. Place on a plate and cover and leave to marinade in refrigerator for a couple of hours. Preheat the oven to 180 degree centigrade. Put lamb in a roasting tin and cover loosely with foil, ensuring it doesn't touch the lamb. Cook for 2 hours until the meat is tender. Halfway through cooking, baste the lamb with the juice in the pan. Remove the foil and cook lamb for 8-10 minutes more. Take the meat out of the oven, cover loosely with foil and leave to rest in a warm place for about 15 minutes.
Make a gravy with the remaining juice from the roasting tin by stirring in 75-100 ml boiling water and simmering over a medium heat for 3 minutes. Carve the lamb and pour he spicy gravy over the meat. Serve with aloo-gobhi, pudina chutney and khasta roti.