Kurzi lamb

kurzi lamb

(Serves 4)


  • 3 pints of live natural yogurt
  • 3 Tablespoon cumin powder
  • 3 Tablespoon garam massala 
  • 3 Teaspoon coriander powder
  • 2 Teaspoon turmeric powder
  • 3 Teaspoon chilli Powder 
  • Juice 3 lemons
  • 24 cloves garlic – crushed
  • 4 inches grated ginger
  • Red food colouring
  • 1 Leg of lamb
  • 1 Lemon


  1. Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
  2. Remove the fat from the leg of lamb and make several deep scores across the meat using a sharp knife. Marinate the leg of lamb in the marinade for 24-60 hours.
  3. Preheat the oven to it’s highest heat for at least 20 minutes.
  4. Shake off excess marinade and place the lamb in a roasting dish in the oven. Pour over a little vegetable oil.
  5. Cook at 200 degrees for 2 hours or until the meat is cooked as you like, keep basting with the oil every 20 minutes or so, serve with a wedge of lemon.