Ingredients:

* 1 tsp Salt
* 4 tbsp Oil
* 500 gm Curd
* 1½ kg leg of Lamb
* 1 tsp ground Cloves
* 2 tbsp Garam Masala
* 1 tbsp Tandoori paste
* 50 gm bottled Beetroot
* 1 tsp ground Cinnamon
* 2 tbsp chopped Mint leaves
* 2 tbsp chopped Coriander leaves

Method:

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Trim all the fat and membranes off the leg of lamb then make a number of small gashes in the flesh.
2. Put all the remaining ingredients in a food processor and grind to a paste.
3. Line a roasting tin with foil. Coat the lamb liberally all over with the spicy paste, using about half the mixture.
4. Loosely cover the lamb with more foil and roast in the centre of the oven for about 2 hours.
5. Remove the foil and spread the lamb with about half the remaining spice paste and roast for at least a further hour. The flesh should fall off the bone.
6. Remove the lamb from the oven and keep aside.
7. Put the remaining spice paste in a saucepan with a little water, salt and garam masala. Simmer for about 3 minutes.
8. Carve the lamb, pour the gravy over it and serve hot.

Serve 4-6