1.5kg leg of lamb
1 jar Tamarind Tree Afghan paste
1 small onion, sliced into rings
Rice, turmeric, coriander
Tamarind Tree Mango Chutney
Preheat oven to 160 degrees.
Place sliced onions in the bottom of a heavy casserole dish. Place lamb on top of onions and smear liberally with Afghan paste. Drizzle with olive oil.
Roast in a slow oven for 5 hours.
Cook rice and add 1 tablespoon turmeric to water. Drain and serve with lamb, coriander and Mango chutney.