Serves 6 – weight loss – Dinner

A fantastic authentic taste of India. A great high in protein meal. Cook it for your special occasion!

Ingredients:

·         Large bunch of long spring onions, trimmed, about 10 – 12

·         4 large or 6 small readymade chapattis

·         2.75kg of lamb, boned, butterflied and rolled

·         2 large banana leaves

Marinade Ingredients:

·         4 garlic cloves peeled and roughly chopped

·         2 Tbsp ghee or melted unsalted butter

·         1 Tsp sea salt, or to taste

·         1 Tsp hot chilli powder

·         1 Tsp ground coriander

·         1 Tsp garam masala

·         1 Large onion, peeled and roughly chopped

·         3 ripe plum tomatoes, roughly chopped

·         Small bunch of coriander, leaves and stems chopped

·         Juice of ½ lemon (or 2 tbsp ground kachri)

Dry spice rub ingredients:

·         1 tsp fine sea salt

·         1 tsp of chilli powder

·         2 tsp garam masala

Method:

1.       Blend the marinade ingredients in a food processor to make a wet paste. Transfer to a bowl and set aside. In another small bowl, mix together the ingredients for the dry spice rub.

2.       Blanch the spring onions for about 1 min to soften them. Refresh under cold running water and drain well.

3.       Preheat the oven to 200C / Fan 180C / Gas 6. Lay four long strings along the work surface, 5cm apart. Overlap the chapattis on top to form a rectangle big enough to wrap around the lamb. Arrange the blanched spring onions in a single layer on top.

4.       Open out the lamb, skinned side up, and sprinkle all over with the dry spice rub. Turn the lamb over and lay on top of the spring onions. Spread the marinade all along the boned side of the meat. Roll the lamb into a log then wrap the chapattis and spring onions around the joint and secure with the strings. Put the whole thing on two large, overlapping banana leaves that have been softened slightly over a low flame (TIP: You can place the banana leaves in a hot oven or under a grill for 30 seconds to soften them).Wrap the leaves around the lamb and secure with more string.

5.       Put the lamb on a large roasting tin and roast for around 1 ¼ - 1 ¾ hrs until just cooked through (TIP: A skewer placed into the meat for about 10 sec should feel hot against your skin). Then remove from the oven and leave to rest for about 15 – 20 mins.

6.       Unwrap the leaves and chapattis, removing all the string. Transfer the lamb to a carving board. Slice thickly and then serve on the chapattis with a sliced tomato, onion, cucumber and mint salad.