Ingredients
• 1⁄3 cup massaman curry paste
• 1⁄4 cup tomato paste
• 1.5kg easy-carve lamb leg
• 800g chat potatoes
• 6 finger eggplants, halved
• 2 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• Mint and coriander leaves, to scatter
• Roughly chopped roasted peanuts, to scatter
• Sliced cucumber and mango chutney, to serve
Method
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Preheat oven to 180°C. Combine curry and tomato pastes in a small bowl. Rub mixture over lamb then put in a large roasting pan. Roast for 30 minutes.
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Put potatoes and eggplant in a large bowl. Add oil and toss well to coat vegetables. Season, then add to pan. Roast for a further 50 minutes for medium, 1 hour for well done.
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Remove from oven, cover loosely with foil and set aside to rest for 15 minutes. Scatter mint, coriander and peanuts and serve with cucumber and chutney on the side.