INDIAN STYLE BUTTERFLIED LAMB LEG

1 boneless Ovation lamb leg
2 Tbsp lime pickle
2 onions – peeled and roughly chopped
50g garlic cloves and ginger root – both peeled & roughly chopped
2-3 litres lamb or chicken stock
1 Tbsp table salt

1. Place the leg and all the ingredients into a non-reactive braising dish and slowly bring to a simmer. Cover and place into an oven that has been pre-heated to 165ºC.
2. Cook slowly for approximately 2 hours.
3. Carefully remove the lamb leg and place into an appropriate sized mould. (I use a 15cm by 12cm container that holds one litre of liquid.)
4. Vac-seal this container to fully compress the lamb leg to form a rectangular shape and infuse the flavours.
5. Fully chill, ideally overnight in a refrigerator.

Tip: Reserve the braising liquid for further use and the flavour will intensify with each use.

1 cup organic brown lentils – rinsed and soaked in cold water for one hour
2 tsp each whole cumin seeds & whole brown mustard seeds
1 Tbls each mustard seed oil & olive oil
15 fresh curry leaves
2 tsp each fresh ginger root and fresh garlic – peeled & crushed
1 large onion – finely diced
2 fresh hot green chillies – deseeded and diced
2 whole dried Kashmiri chillies – roughly broken
1 cup coconut water
2 large ripe tomatoes – finely chopped
1 ½ tsp turmeric powder
1 tsp garam masala powder
½ cup fresh cilantro leaves

1. Strain the soaked lentils then place into a small pot and cover with water. Bring to a boil, then cover and very gently simmer for 30 minutes. Strain and place on a tray to cool.
2. Heat a medium sized fry pan to a medium-hot heat. Add the cumin and mustards seeds along with the mustard oil and olive oil. Cook for around 30 seconds until fragrant, before adding the curry leaves and sizzle for another 30 seconds.
3. Next add the fresh ginger root and fresh garlic, diced onion and chillies. Cook for 5 minutes, until the onion is beginning to colour.
4. Lastly add all the remaining ingredients, including the cooked lentils and a little salt and milled pepper. Cover and gently simmer for 15 minutes.
5. Taste for seasoning, add a few more fresh coriander leaves if desired, then leave to sit for 10-15 minutes to let all the flavour infuse, before serving.

75mls canola oil
1 tsp chilli flakes
4 tsp mustard seeds
500gm (1¼lb) onion – finely chopped
100gm (4oz)both garlic and ginger – finely chopped
4 each red and green chillies – deseeded & diced
20 curry leaves
1 whole coconut, juice and grated flesh
1 Litre puree tomato
1 tsp turmeric
1.5 Litre vegetable stock
1 cup cilantro leaves – sliced
Salt and pepper to taste

1. Heat 75mls of canola oil in a large pot, toast off chilli flakes and mustard seeds until fragrant.
2. Sweat together onion, garlic, ginger and chillies until soft.
3. Add curry leaves, grated coconut, puree tomato, salt and turmeric & cook out
4. Then add coconut juice and 1 litre of vegetable stock.
5. Reduce until thick and repeat by adding 250mls vegetable stock at a time until it’s all gone.
6. Reduce until consistency is reached, add sliced cilantro leaves.
7. Season with salt and pepper to taste.

1 small cucumber – sliced & lightly salted
1 handful of each fresh mint leaves, cilantro leaves, pea tendrils or shoots
1 mild red chili – seeds removed and finely sliced
2 Tbsp crisp fried shallot
2 tsp mustard seed oil

1. Gently mix all ingredients together and serve immediately.