1 leg of lamb, about 2 kg

3 cloves garlic, two of them for the spice paste

4 rosemary sprigs

1 red chili, sliced

2 onions, finely sliced

500 ml stock or water, heated

Salt and pepper

Spice paste:

2 cloves garlic, sliced

1 tsp coriander seeds

2 tsp cumin seeds

2 tsp fennel seeds

1 half tsp black peppercorns

1 tsp ground turmeric

2 tsp English mustard

4 tbsp oil or ghee

Make some deep cuts into the meet wide and deep enough for the paste and herbs and spices.

Blend all the ingredients for the spice paste.

Rub the spice paste all over the lamb and into the holes and every other nook and cranny. Fill the holes with rosemary, chili and garlic.

Place the lamb in a roasting tray, add the onions (and whole, small potatoes if you like) and the stock or water. Cover with foil and roast for five hours at 140 C. Baste every hour with the juices.

While the meat (should be almost falling off the bone) rests covered in foil, strain the stock and skim off as much fat as you can. Boil to reduce and thicken.