Ingredients

• 6 garlic cloves, finely chopped
• 5cm-piece fresh ginger, peeled, finely grated
• 1 tablespoon chopped fresh coriander root and stem
• 1 long fresh red chilli, finely chopped
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons garam masala
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (see note)
• 1/2 teaspoon brown sugar
• 1 lemon, juiced
• 2 brown onions, cut into wedges
• 2 tomatoes, cut into wedges
• 1 tablespoon grapeseed oil
• 2kg leg of lamb
• 60ml (1/4 cup) water
• Fried fresh curry leaves, to serve

Rice pulao

• 750ml (3 cups) Massel chicken style liquid stock, warmed
• Large pinch saffron threads
• 1 tablespoon grapeseed oil
• 20g butter
• 1 large brown onion, finely chopped
• 3 cardamom pods, bruised
• 1 dried bay leaf
• 300g (1 1/2 cups) SunRice Basmati Rice, rinsed
• 90g (1/2 cup) sultanas
• 80g (1/2 cup) cashew nuts, toasted

Method

• Step 1 Preheat oven to 150C. Combine the garlic, ginger, coriander, chilli, turmeric, garam masala, cumin, mustard seeds, sugar and lemon juice in a bowl.
• Step 2 Place onion and tomato in a large, heavy-based roasting pan. Drizzle with half the oil. Place the lamb on top of the vegetables. Use a sharp knife to score the lamb 1-2cm deep, at 2cm intervals, across the top. Rub spice mixture over lamb and into cuts. Top with remaining oil. Pour water into the pan. Cover tightly with foil. Roast, basting every 2 hours, for 6 hours or until the lamb is very tender. Rest for 30 minutes.
• Step 3 Meanwhile, to make the rice pulao, place the stock and saffron in a jug and set aside to infuse for 3 minutes. Heat the oil and butter in a large saucepan over medium heat. Add the onion, cardamom and bay leaf and stir for 4 minutes or until soft. Add the rice and sultanas. Stir for 1 minute or until combined. Stir in the stock mixture and bring to the boil, stirring occasionally. Season. Reduce heat to low. Cover and cook for 11-12 minutes or until rice is tender. Set aside, covered, for 5 minutes. Use a fork to separate the grains. Transfer to a bowl. Sprinkle with the cashew nuts.
• Step 4 Transfer lamb to a chopping board. Strain vegetable mixture into a bowl. Use the back of a spoon to press on the vegetables to extract as much juice as possible. Discard vegetables. Allow the fat to settle to the top. Remove and discard fat.
• Step 5 Shred lamb. Drizzle with pan juices. Top with curry leaves. Serve with pulao.