Slow-cooked aromatic leg of lamb from Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 (page 82) by Susan Wyler

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Accompaniments: Creamy chicken curry with cashews and coconut milk; Mixed vegetable curry with turmeric and mustard seeds; Minted cherry chutney; Cucumber-tomato raita with cilantro and toasted cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for demerara sugar. Lamb must marinate for 1 to 2 days before cooking.

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