Daisy's Lamb Roast (Leg or Shoulder)

Ingredients

1 tablespoon of pounded ginger
1 tablespoon of pounded garlic
1 cup of natural yoghurt
1 big onion (sliced)
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1/2 teaspoon of nutmeg
5 cardamons
5 cloves
1 cinnamon stick

1. Marinate lamb overnight or at least for 4 hours with ginger, garlic and yoghurt in a plastic bag.
2. When you are ready to cook it, separate the marinade from the meat. You can then just remove lamb from the bag and squeeze the marinade out later to cook with the dry spices.
3. Heat up enough oil to slightly brown the onion (more onion will give you more gravy).
4. Add all the dry ingredients and some water (maybe 1/2 a cup) to cook the spices.
5. Add the marinade now. If you do not have enough fresh garlic and ginger in the marinade, add a teaspoon of garlic and ginger powder each with the spices.
6. If it is too little gravy, use another 2 or 3 tablespoon of yoghurt. To prevent the gravy from sticking the pot, lower the heat and add water as needed.
7. Cook the gravy until a layer of oil is bubbling. Then place the leg of lamb in the pot and turn it a few times to absorb the gravy.
8. You have two ways to cook it from now. Either you leave it in the pot on low heat and turn the meat every so often to prevent from drying out or roast it in the oven just like normal roasting (or slowly for 5 hrs in 225 oven) with a lid or foil to keep the gravy from drying out.
9. Don't forget about the salt, a tablespoon of sugar (to taste, if the yoghurt is too sour) and some raisins if you like. Serve this with some sweet chutney on oiled rice.

1. Brown some thinly sliced onion with oil.
2. Pour in the rice (washed and drained) and stir for a few minutes until it feels like it is going to stick or go lumpy.
3. Add boiling water (measure the water first and boil it in a kettle), a pinch of salt and spices (cinnamon, bay leaves and cardamon - is optional).
4. Bring to boil and simmer over low heat until it is cooked.
5. Add some raisins or almond/pistachio if you like.
6. You can also use the rice cooker after stir-frying the rice with oil and onion. The consistency of water use for the rice is just as normal.