How to make it

  • First make the spice mix by dry roasting the ingredients in a non-stick pan until lightly browned. Allow to cool then grind to a fine powder either in an electric grinder or a poestle & mortar
  • Put the garlic, ginger, papaya in a large shallow bowl, add yoghurt and salt to taste, mix well, then add the spice mix.
  • Make incisions all over the lamb.
  • Place in a bowl and rub the marinade into the meat, making sure it penetrates the gashes, then marinate for 2 -4 hrs in the fridgfe or overnight.
  • The longer the meat marinades, the better the flavour.
  • Preheat oven to 400F
  • Put the lamb in a greased roasting tin.
  • Heat the oil in a pan and fry the onions until golden brown.
  • Pour oil and onions over the lamb, reserving some for garnishing.
  • Pour 2 cups of water into the roasting tin, cover with foil and put into the oven.
  • Roast for a total of +- 2 - 3hours, until the joint is tender and cooked throughout.
  • Reduce oven to 350F about 20 minutes before the end of roasting time and remove the foil to brown the roast.

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