Mamta's Kitchen

Tandoori Leg of Lamb Spicy Roast - 1, Mamta's

Masaledar Bakre ki Raan

Mamta Gupta


This is a delicious way to cook roast lamb. However, it needs to marinate for quite a long time, to give best results. It is quite easy to make and always a success when I serve it to friends. When my girls were living at home, they loved to have roast lamb cooked this way. The house is filled with a lovely aroma of spices when it is cooking. It gives the table a festive look. It can be served with the usual vegetable selection as with a Western style roast lamb, or better still with Plain Pulao Rice. Try it as an alternative to Turkey for the Christmas roast dinner! This recipe can be used for marinating smaller pieces of lamb for cooking on a barbecue. Serves 6

Also see BBQ Selection and Marinade Selection.


  • A 2 kg. leg of lamb, approximately. You can use 2 kg. lamb shanks instead

  • 2 medium onions, peeled and roughly chopped

  • 3-4 cloves of garlic

  • 1 1/2 inch piece of ginger, peeled and roughly chopped

  • 2 tbsp. besan or chickpea flour. This helps to make it stick to the lamb.

  • 1 tbsp. coriander powder

  • A few strands of saffron or kesar, soaked in a tbsp. of warm water

  • 3-4 bay leaves*

  • 1 inch stick of cinnamon*

  • 3-4 cardamoms*

  • 6-7 black pepper corns*

  • 5-6 cloves*

  • 1 tsp. cumin powder

  • 1-2 tsp. chilli powder

  • 2 tbsp. good quality oil

  • Juice of 1 lemon or lime

  • 1 small carton of creamy, natural yoghurt

  • Salt to taste

  • * These can be replaced with 1 tbsp. of fresh (not ready made) Garam Masala


  1. Make slits in the leg of lamb and keep aside. You can insert a few clove of garlic in the slits.

  2. Place all ingredients except yoghurt in a blender and puree.

  3. Add yoghurt and mix well.

  4. Taste and adjust spices. Remember that it has to lend it's spices and salt to 2 kg. of meat, so it has to taste a little over-salted and over-spiced at this stage.

  5. Spread this mix over the lamb, ensuring that some goes into the slits.

  6. Leave to marinade at least overnight, for best results. I leave it for up to 36 hours.

  7. Place on a baking tray and cover with aluminium foil.

  8. Cook at 375 F, 190C for 1 1/2 hour for pink meat or 2 hours for well done meat. Baste from time to time and leave uncovered for last half hour, so that the spices and meat turn brown.

  9. Serve with Peas Pulao (Pilaf or Pilau and Yoghurt Mint sauce or as any roast meal, with the usual selection of vegetables and roast potatoes.

  10. Note: This marinade can be used for smaller chunks of lamb too. Get your butcher to cut the leg into 2-3 inch pieces, leaving the bone with the meat. To cook, either barbecue on skewers or oven cook on a tray, on full heat, for 30 minutes or so.

  11. I sometimes cook several shanks of lamb instead of one whole leg of lamb, one per person.


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