Bala Thomson's Masala Lamb

November 13, 2001

Some years back when I was features editor for a daily newspaper, an Indian friend rang up to see if I would like some "nice spicy recipes for winter." As I had greatly enjoyed her cooking, I readily agreed and Bala Thomson came into my office with several recipes and a plate of snacks for the staff. The recipes were a great success with readers and from time to time Bala would supply more.

A couple of years later, after my cookbook for bachelors' had been published, the publisher asked if I had any suggestions for other cooking titles and I had no hesitation in recommending that he approach Bala. Happily the result was Bala Thomson's Curries for Kiwis.

I've never been particularly good at keeping my cookbooks behind sheets of Perspex to protect them while they're in use and so some of the pages bear the odd splashes and drips, but then that, to me, is the measure of a good, well-loved cookbook. Bala's book comes in that category. I've cooked from it many times.

Last weekend younger son James returned home from university for the summer vacation and The Spouse, who was helping with the supermarketing, was quick to suggest we have a Sunday roast. We bought a leg of lamb.

I'd just been browsing through Bala's book, unfortunately now out of print, and had come across her Masala lamb, a spiced, roasted leg of lamb, so decided on that. It wasn't until I'd headed out the door to buy some yoghurt for the dish that I realised it was a very warm day outside and that by late afternoon cooking a roast dinner might not be a very pleasant pastime. However, the recipe said the dish could be served hot, or cold with salad, so I continued on.

Bala Thomson's Masala Lamb

Leg of lamb (1.25kg )
1 medium onion, chopped
6cm piece of fresh ginger, chopped
6 cloves garlic, crushed or chopped
1 teaspoon poppy seeds
1 teaspoon turmeric
1/4 teaspoon chilli powder
1 teaspoon mixed ground spices
1 small cup sour yoghurt
salt to taste
tinfoil for covering

In a blender, put chopped onions, garlic, ginger, poppy seeds, turmeric, chilli powder, ground spices, yoghurt and salt. Blend until smooth.

Cut excess fat from leg of lamb and using a sharp knife make several cuts on the meaty part of the leg. Now spread the spices mixture all over the leg and inside the cuts. Place in a deep dish or roasting pan and pour over any leftover spiced mixture. Keep dish covered in the refrigerator overnight and, if possible, for a whole day.

Pre-heat the oven. Place the roasting dish, covered with tinfoil, in the hot oven for half an hour for sealing. Reduce the heat and cook for another hour and a half. Near the end of the cooking time, uncover the leg and let it brown on top. The meat will keep well, so you can serve it hot, or cold with salad.

Curries for Kiwis, ©Bala Thomson, published by INL Print.