Slow-cooked lamb leg served with traditional accompaniments.

In a large bowl combine yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, salt, black pepper, ground coriander, cumin, cinnamon, cardamom, cloves, red chili powder, turmeric, chopped cilantro and chopped mint. Whisk until smooth and well blended.

Prepare the marinade

Pat the lamb leg dry with paper towels. Using a sharp knife, score the surface and make a few deep slashes into the meat (about 1–1.5 inches deep) so the marinade penetrates. Rub the marinade all over the lamb, pushing some into the slashes. Place the lamb in a large dish or resealable bag, cover, and refrigerate for at least 8 hours, preferably overnight (up to 24 hours) for maximum flavor.

Score and coat the lamb

Remove the marinated lamb from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat the oven to 150°C (300°F).

Preheat and prepare

Heat 1–2 tablespoons of oil in a large heavy ovenproof skillet or Dutch oven over medium-high heat. When shimmering, add the lamb and brown on all sides, 4–6 minutes per side, until nicely caramelized. Transfer lamb to a plate.

Sear the lamb (optional but recommended)

In the same pot reduce heat to medium and add the sliced onions. Cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes. Add the whole smashed garlic cloves, ginger strips, slit green chilies, cinnamon sticks, crushed cardamom pods and bay leaves. Cook another 2–3 minutes until aromatic.

Build the braising base

Return the seared lamb to the pot, nestling it into the onions and aromatics. Pour in 2 cups of water or low-sodium chicken stock to come about one-third up the leg (add more if needed). Bring the liquid to a gentle simmer on the stovetop. Cover the pot tightly with a lid or foil and transfer to the preheated oven.

Combine and braise

Braise in the oven at 150°C (300°F) for 3 to 3.5 hours, or until the meat is extremely tender and a fork slides in easily. Check at the 2-hour mark: if the liquid has evaporated too much, add an extra 1/4–1/2 cup hot water/stock. Baste the lamb once during cooking with the pan juices to keep it moist.

Slow-cook

When the lamb is tender, remove the pot from the oven. Carefully transfer the lamb to a cutting board and tent loosely with foil. Place the pot with braising liquid on the stovetop over medium heat. Skim any excess fat from the surface, then stir in the melted ghee or butter and simmer 3–5 minutes to reduce and concentrate flavors. If you prefer a thicker sauce, stir in a slurry of 1 tsp cornstarch mixed with 1 tbs cold water and simmer until slightly thickened.

Rest and finish

Slice or shred the lamb leg against the grain. Arrange on a warm platter, spoon the reduced braising sauce and onions over the meat. Garnish with toasted nuts, fried onions, fresh cilantro leaves and lemon wedges. Serve with steamed basmati rice, flatbreads (like naan or paratha) and cucumber-yogurt raita as traditional accompaniments.

Carve and serve

Leftovers: refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water or stock to keep meat moist.

Storage

bone-in lamb leg

plain yogurt (full-fat)

garlic cloves, minced

fresh ginger, grated

lemon juice

vegetable oil

kosher salt

black pepper, freshly ground

ground coriander

ground cumin

ground cinnamon

ground cardamom

ground cloves

red chili powder (adjust)

turmeric

fresh cilantro, chopped

fresh mint, chopped

onions, thinly sliced

whole garlic cloves, smashed

fresh ginger, sliced into strips

green chilies, slit (optional)

whole cinnamon sticks

green cardamom pods, lightly crushed

bay leaves

water or low-sodium chicken stock

ghee or unsalted butter (melted)

lemon wedges

toasted sliced almonds or cashews

fried onions (store-bought or homemade)

fresh cilantro leaves for garnish

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