Directions

1. Add green chilli paste to a bowl

2. Add yoghurt and oil to the bowl

3. Add the vinegar and the Lahori Spice Blend

4. Whisk all the ingredients

5. Score the lamb to allow all the marinade to cover the whole lamb leg

6. Chop 1 onion into quarters

7. Chop the tomatoes and a lemon into quarters

8. Add the lamb and the veg into a baking tray

9. Add some whole garlic cloves to the baking tray

10. Add the cinnamon and cardamom sticks

11. Add ½ tsp of salt to the veg

12. Drizzle the remaining veg oil to the veg in the tray

13. Add approx 150ml water to the tray

14. Cover the tray and put it into the fridge to allow it to marinate overnight

15. Remove from the fridge and allow to rest for approx 20 mins

16. Put the tray into a pre heted oven at 150 degrees C and allow to cook for approx 3 hours

17. Whilst the lamb is roasting in the oven, prepare the parsnips and carrots

18. Slice the parsnips into chips and drizzle some olive oil and season with the Hara Tikka Spice Blend

19. Drizzle some olive oil onto the carrots and add a knob of butter

20. Put the parsnips and carrots into the oven

21. Once the lamb has cooked allow to rest for 10-15 mins before serving

22. Add the content from the tray to a saucepan and bring it to boil

23. Let the content in the pan simmer until it reduces down

24. Once reduced use the juice to add to the lamb as needed

25. Add the parsnips and carrots to a plate and serve