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Roasted spiced lamb with coconut rice

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For the masala spice mix

For the lamb

  • 1.5kg /3½lb leg of lamb, (ask your butcher to remove the H bone and thigh bone, leaving the shin bone in for presentation)
  • vegetable oil, for drizzling
  • 250ml/9fl oz water
  • 4 tomatoes, cut into eighths
  • 2 small onions, peeled, sliced
  • ½ bunch fresh coriander
  • squeeze lime juice
  • 2 green chillies
  • 3 spring onions

For the rice

To serve