Ingredients

Leg of mutton

150g Longley Farm fat free yoghurt

Thumb side piece of ginger

2 cloves of garlic 

Teaspoon each of cumin, turmeric, chilli flakes and fennel seeds

Juice of a lime 

1 teaspoon of tomato purée 

Small bunch coriander

Method

Put the yoghurt, spices, ginger, garlic, tomato purée and lime juice in a food processor and blitz

Place the mutton in a large food bag and pour in the marinade.  Leave in the fridge for a few hours.

Place the marinaded mutton in an oven dish and cover its foil

Turn the oven on at 140c and cook the mutton for about 4 hours or until tender.

I ‘pulled’ the mutton from the bone and served with flatbreads, salad and coriander, coconut and lime rice

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