Butterflied Leg of Lamb Masala |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is quite flexible & can also be done on the BBQ. When I made this I didn't have any mint so just added a few teaspoons of mint sauce instead. Was really tasty served with Aaloo Mattar ( Indian-Style Peas and Potatoes) and pappadams! Sorry about the poor photo, forgot to take it before we ate so photo is of leftovers. Ingredients:
1 butterflied leg of lamb, boned |
4 garlic cloves, crushed |
1 teaspoon prepared chili, minced |
2 teaspoons curry powder |
3 tablespoons fresh mint, chopped |
3 tablespoons parsley, chopped |
1 cup natural yoghurt |
Directions:
1. Mix all ingredients except lamb together.
2. Spread marinade over top & bottom of lamb and allow to marinade for at least 30 minutes.
3. Cook at 180 C for approx 1 hour or to preferred.
4. taste.
5. Serve cut into thick slices.
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