Name: Clarissa Feildel’s Tandoori roasted lamb is our new favourite comfort food
Prep time: 35 min
Cook time: 225 min
Total time: 260 min
Ingredients: Tandoori paste; 6 – 8 cloves garlic, peeled; 150g ginger, peeled; 1 bunch coriander, washed, root and stem chopped (reserve leaves for garnish); 1 cup mint leaves; ½ tablespoon ground cumin; 1 tablespoon ground turmeric; 2 tablespoons garam masala; 2 tablespoons cayenne pepper or hot paprika; ½ tablespoons chilli powder (optional); ½ a preserved lemon or 1 - 2 tablespoons lemon juice; 4 tbsp oil; ½ tablespoon cracked black pepper; ½ tablespoon salt, or to taste; 1 tablespoon sugar; 5 tablespoons Greek or natural yoghurt; To roast; 2kg–2.5kg lamb shoulder, bone-in; 6–8 medium brown and red onions, cut into thick rings (do not separate); 2 cups water; Chopped coriander and mint leaves, to garnish; Cucumber and tomato raita; ½ teaspoons black mustard seeds; 2 cups natural yoghurt; Juice of ½ lemon; 1 teaspoon salt; 1 continental cucumber or 2x Lebanese cucumbers (diced and deseeded); ½ cup cherry tomatoes, quartered; Handful of chopped coriander and mint leaves

Filled with spices and lots of garlic, Clarissa Feildel’s newest recipe is as cosy as it gets for winter cooking. While you may have to wait a little while for marinating and cook time, we promise it’s worth the extra hours. Pair your zingy, spice-filled lamb with a fresh tomato and cucumber raita to turn this dinner into one your guests will never forget.

Ingredients

Tandoori paste

6 – 8 cloves garlic, peeled

150g ginger, peeled

1 bunch coriander, washed, root and stem chopped (reserve leaves for garnish)

1 cup mint leaves

½ tablespoon ground cumin

1 tablespoon ground turmeric

2 tablespoons garam masala

2 tablespoons cayenne pepper or hot paprika

½ tablespoons chilli powder (optional)

½ a preserved lemon or 1 – 2 tablespoons lemon juice

4 tbsp oil

½ tablespoon cracked black pepper

½ tablespoon salt, or to taste

1 tablespoon sugar

5 tablespoons Greek or natural yoghurt

To roast

2kg–2.5kg lamb shoulder, bone-in

6–8 medium brown and red onions, cut into thick rings (do not separate)

2 cups water

Chopped coriander and mint leaves, to garnish

Cucumber and tomato raita

½ teaspoons black mustard seeds

2 cups natural yoghurt

Juice of ½ lemon

1 teaspoon salt

1 continental cucumber or 2x Lebanese cucumbers (diced and deseeded)

½ cup cherry tomatoes, quartered

Handful of chopped coriander and mint leaves

Method

Step 1

Combine all the paste ingredients, (reserving the yoghurt), in a food processor. Process to a paste consistency. Remove to a bowl. Stir in the yoghurt. Season to taste.

Step 2

Using a small sharp knife, create incisions all over the lamb. Rub the paste onto the lamb thoroughly and allow it to marinate for a minimum of 4–6 hours, or ideally 24 hours if time permits.

Step 3

Preheat oven to 170C.

Step 4

Arrange the onion rings in the base of a large roasting pan. Pour over water and dollop over any remaining paste. Top with lamb. Cover with a double layer of foil, ensuring the edges are securely sealed. Cook for 3 to 3 ½ hours, or until meat is exceptionally tender and falling apart. Baste regularly.

Step 5

Remove foil and increase the oven temperature to 230C. Cook lamb for a further 10 – 15 minutes, or until golden brown.

Step 6

For the raita, dry roast the mustard seeds in a pan over a low flame for about 1 minute, or until fragrant. Transfer to a mortar and grind with a pestle until a powder. Transfer to a bowl. Add remaining ingredients. Mix well.

Step 7

Garnish lamb with coriander and mint leaves. Serve with cucumber and tomato raita.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.