Lamb and chickpea sikandari
- March 2019
- Serves 6
- Hands-on time 30 min, oven time 4 hours, plus 24 hours marinating
It’s a roast AND it’s a curry… This slow-cooked, aromatically spiced lamb dish,
created by Scotland’s Curry Chef of the Year Ashok Ram, is the best of both worlds.
See the rest of our cracking lamb curry recipes here.
- 51.6g (21g saturated
- 17.9g (9.6g sugars)
lamThis recipe calls for a leg of lamb, but this month British lamb is slightly older and known as hogget. It has a more pronounced flavour than younger lamb, and that works well with the curried spices in this dish. This dish would also work well with goat – if your butcher doesn’t stock it, try cabrito.co.uk.
Marinate the lamb up to 48 hours ahead, covered in the fridge. Take it out of the fridge 1 hour before cooking.
Tandoori masala powder is available from larger supermarkets. If you can’t find it, use ½ tbsp chilli powder and ½ tbsp curry powder instead. Buy fenugreek leaves at souschef.co.uk or in larger Sainsbury’s.
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