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Serves
US | Metric
Ingredients
  • 1 Lamb Leg with bone
  • 4 Onions peeled and chopped
  • 1 Red Chilli Halved
  • 5 Whole Garlic Cloves
  • 1 Thumb sized piece of ginger peeled
  • 3 Bay Leaves
  • 1 Cinammon Stick
  • 1 tbsp Tomato Puree
  • 4 Tomatoes quartered
  • 1.5 litre Water
  • 1 tsp Fennel Seeds
  • 1½ tsps Coriander Seeds
  • 1½ tsps Cumin Seeds
  • 5 Cardamom Pods
  • 1 Star Anise
  • 1 tbsp Medium Curry Powder
  • 1½ tsps Ground Tumeric
  • 1 tbsp Ground Cumin
  • 1 tsp Ground Cinammon
  • 1 tbsp Garam Masala
  • 3 tbsps Natural Yoghurt
  • Handful of fresh Coriander chopped
  • salt
  • pepper
  • vegetable oil
Slow Braised Pulled Lamb Leg Slow Braised Pulled Lamb Leg
Slow Braised Pulled Lamb Leg
Rogan Josh Style

I really cool sharing dish for people who love spice!

Prep 1 hour
Total 6 hours
  1. Start by making a few shallow holes in your Lamb then rub with a bit of veg oil
  2. Coat the lamb with the ground spices and seasoning set aside to marinate for 30 mins to an hour
  3. Pre heat your oven to 150c
  4. Heat a little oil in a large roasting tray and seal the meat until brown all over then remove from the tray
  5. Add the whole spices and onions, brown the onions really well then add the garlic, ginger, tomatoes, tomato puree and chilli. Cook this out for 10 mins.
  6. Return the lamb to the mix add the water and stir well.
  7. Cover tightly with tin foil and carefully (it will be heavy) add to the oven and cook slowly for 5 hours
  8. When it's done remove the lamb to rest.
  9. Pour the remaining liquid into a sauce pan, remove the whole spices reduce the sauce by half then blitz in a blender.
  10. Finish the sauce with the yoghurt and coriander and spoon over the lamb ready to serve.
  11. Accompany with some basmati rice and some naan breads.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Slow Braised Pulled Lamb Leg
Rogan Josh Style

I really cool sharing dish for people who love spice!

favorite
print
rate
Prep 1 hour
Total 6 hours
Serves
US | Metric
Ingredients
  • 1 Lamb Leg with bone
  • 4 Onions peeled and chopped
  • 1 Red Chilli Halved
  • 5 Whole Garlic Cloves
  • 1 Thumb sized piece of ginger peeled
  • 3 Bay Leaves
  • 1 Cinammon Stick
  • 1 tbsp Tomato Puree
  • 4 Tomatoes quartered
  • 1.5 litre Water
  • 1 tsp Fennel Seeds
  • 1½ tsps Coriander Seeds
  • 1½ tsps Cumin Seeds
  • 5 Cardamom Pods
  • 1 Star Anise
  • 1 tbsp Medium Curry Powder
  • 1½ tsps Ground Tumeric
  • 1 tbsp Ground Cumin
  • 1 tsp Ground Cinammon
  • 1 tbsp Garam Masala
  • 3 tbsps Natural Yoghurt
  • Handful of fresh Coriander chopped
  • salt
  • pepper
  • vegetable oil

  1. Start by making a few shallow holes in your Lamb then rub with a bit of veg oil
  2. Coat the lamb with the ground spices and seasoning set aside to marinate for 30 mins to an hour
  3. Pre heat your oven to 150c
  4. Heat a little oil in a large roasting tray and seal the meat until brown all over then remove from the tray
  5. Add the whole spices and onions, brown the onions really well then add the garlic, ginger, tomatoes, tomato puree and chilli. Cook this out for 10 mins.
  6. Return the lamb to the mix add the water and stir well.
  7. Cover tightly with tin foil and carefully (it will be heavy) add to the oven and cook slowly for 5 hours
  8. When it's done remove the lamb to rest.
  9. Pour the remaining liquid into a sauce pan, remove the whole spices reduce the sauce by half then blitz in a blender.
  10. Finish the sauce with the yoghurt and coriander and spoon over the lamb ready to serve.
  11. Accompany with some basmati rice and some naan breads.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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