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RECIPE: Tandoori Leg of Lamb
Picture: Robert Duncan/The West Australian

A few Indian flavours in this barbecue recipe.

RECIPE: Tandoori Leg of Lamb with Mango Chutney
Serves 8

1 leg of lamb, about 2kg, with bone intact
Marinade
1 cup of plain yoghurt
juice of 1 lemon
3 tbsp tandoori paste
1 tbsp coriander seeds
Mango chutney
Mangoes are plentiful and well-priced at present
(Makes about 2 1/2)
3 big mangoes, peeled, chopped
1 big red chilli, finely chopped
1 garlic clove, finely chopped
2 tsp freshly grated ginger
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp sea salt
1 cup white wine vinegar
1 cup brown sugar

Cut small slits into fat layer of lamb. Combine marinade ingredients to coriander seeds and rub over lamb.

Cover with cling plastic wrap and refrigerate overnight. Heat the barbecue with lid down on to about 180C, remove cling wrap and cook lamb for about 1 1/2 hours.

To make the chutney, combine all the ingredients in a big saucepan. Bring to the boil. Then simmer, stirring occasionally, for about 45 minutes until thick and syrupy.

Slice lamb and serve with the chutney. Store remaining chutney in sterilised glass jars. Will keep for a few months.