First up, we need a spicy paste. Start with 15 g of peeled ginger, 6 cloves of garlic and 1 red onion. Place these ingredients into a food processor. Then, add a pinch of salt, a tablespoon of mustard seeds, 20 g of almonds, a nice generous pinch of cumin. You can also add 1-2 chillies, but it is optional. Whiz these ingredients up. Next, add 2 tablespoons of olive oil, 2 tablespoons of yogurt and 1 tablespoon of vinegar. Delicious marinade is ready.
Take a leg of lamb and make some holes with a knife. Place some fresh curry leaves into each hole.
Take a deep baking tray and spread your marinade under and over the leg of lamb. Add some water into the tray and drizzle some olive oil on the lamb.
Place the tray into the oven at 220 degrees C for 30 minutes. Then, turn your oven down 130 degrees C and cook for 3,5 hours.
When cooked, remove your roast lamb from the tray. To cook gravy, remove extra fat from the tray and place your tray on the medium heat. Bring it to the boil, then, add a tablespoon of mustard seeds, some fresh curry leaves, 1 sliced red onions. Next, add 10 g of chopped ginger and 1 sliced chilli. Then, add 3 chopped sprigs of coriander and 2 chopped tomatoes. One more important ingredient is 200 ml of coconut milk. Finally, add a nice pinch of salt and 2 tablespoons of fresh lemon juice.
For serving, pour some gravy into the serving plate and place your roast lamb on it. Place some greens on the lamb.