Spiced leg of lamb
- 2 tbsp sunflower oil
- 1 medium onion, chopped
- 1cm piece root ginger, grated
- 1 chilli, de-seeded and chopped (optional)
- 1 garlic clove, crushed
- 2 tbsp Asda Tikka Curry Powder
- 1 tbsp Asda Garam Masala
- 250g natural low-fat yogurt
- 2 tbsp ground almonds
- 1 tbsp lemon juice
- 1 boneless leg of lamb (approximately 750g)
Heat the oil and cook the onion over a medium heat until soft. Add the ginger, chilli (if using) and garlic. Cook for 1-2 minutes over a low heat, stirring. Add the tikka curry powder and garam masala and stir for another minute.
Tip into a bowl and leave to cool. Stir in the yogurt, almonds and lemon juice.
Cut through the thick part of the lamb with a sharp knife to form a large open joint. Spread both sides with the spicy yogurt mixture. Place in a non-metallic dish and cover with cling film. Chill for at least 4 hours to marinate.
Scrape off most of the marinade. Cook the lamb on a pre-heated barbecue and cook away from the coals for another 10-20 minutes, until cooked to your liking.
Cover with foil and leave to rest for 15 minutes before slicing thickly, to serve.