Holi gingerbread lamb

1. 1

   To make the lamb, blend together all of the lamb ingredients, except the lamb, with 250ml/9fl oz water in a food processor or blender. Place the lamb in a large roasting tin. Score the leg of lamb and rub the paste all over the meat, pressing into the scored lines in the meat. Ideally, leave to marinate in the fridge overnight or leave for as long as possible. It can be cooked immediately but it is much better when left to absorb the spices.

2. 2

   Preheat the oven to 180C/160C Fan/Gas 4. Add a cup of water to the tin and make a loose tent with some kitchen foil over the top. Roast for 2½-3 hours or until the lamb is tender and falling off the bone. Cover with the foil and leave to rest while you cook the potatoes.

3. 3

   To make the potatoes, increase the oven heat to 240C/220C Fan/Gas 9. Bring a saucepan of salted water to the boil and par-boil the potatoes for 10-15 minutes. Drain the potatoes well and place into a roasting tin. Add the remaining ingredients and mix well, making sure the potatoes are well coated. Roast in the oven for 30 minutes.

4. 4

   To make the greens, place a flat-bottomed wok over a high heat, add the oil and, once hot, add the mustard seeds. When they have finished spluttering, add the dried chilli and garlic and turn down the heat. Cook for a few seconds until the garlic is golden. Add the cabbage, turmeric, chilli powder, sugar, salt and about 2 tablespoons water. Stir-fry until the cabbage is just softened. Add the lemon juice and mustard and stir through.

5. 5

   Serve the lamb with the turmeric potatoes and Bengali greens.

1 serving ≈ 367 g

Nutrition values are estimates. - means data is unavailable.