You can buy these spices whole and grind them fresh yourself each time, or use them ready-ground. The lamb is best marinated for as long as you can manage, even overnight, and then cooked in a hot oven (or you could use a really hot grill/broiler). This is good served with saffron rice or a plain butter pilaf.
Put the yoghurt in a bowl and stir in the garlic, allspice, cardamom, paprika, coriander, cumin, salt and pepper.
Put the lamb in a container where it will fit compactly and pour the marinade over the top, turning the lamb and patting the marinade all over it with your hands. Cover and leave to marinate overnight or even longer in the fridge.
Bring the lamb to room temperature for about 30 minutes before you want to cook it.
Meanwhile, heat half the olive oil in a small saucepan. Gently sauté the spring onions until they are very lightly golden, then add about
Leave the lamb to stand for at least 10 minutes before carving. Serve with a spoonful of the spring onion, ginger and coriander relish alongside.
© 2004 All rights reserved. Published by Murdoch Books.