Step 1

Pierce the leg of lamb all over with a sharp knife. Take two cloves of garlic and slice them into thin slivers and insert the garlic slivers into the holes.

Step 2

To make the marinade, combine the rest of the garlic, the ginger, yogurt, fried onions, chilli powder and tandoori masala paste into a blender and blend until smooth.

Step 3

Place the leg of lamb on a large piece of cling film and pour the marinade all over it. Rub the marinade into the flesh and press it into the holes with the garlic.

Step 4

Cover the leg of lamb with the cling film and place in the fridge for 2 to 3 days. You could marinate the meat for as little as one hour but the longer marinating times do make a big difference.

Step 5

When ready to cook, Preheat your oven to 180 C /350 F. Rub all of the marinade off of the meat and tap it dry with a paper towel. Keep the marinade for the sauce.

Step 6

Place the red onions at the bottom of a greased baking pan and secure the leg of lamb on top. Toss the bay leaves and cinnamon stick into the pan, sprinkle with black pepper and cover it all tightly with foil.

Step 7

Place the lamb in the oven and cook for two and a half hours. After that time, the meat should be fall off the bone gorgeous. Remove the meat from the pan and deglaze the pan with about 200ml of water or spice stock.

Step 8

Strain the cooking juices into a saucepan and simmer until it is quite thick. Not sauce consistency but close.

Step 9

Stir in about four to five tablespoons of the marinade one tablespoon at a time. Don’t add it all at once or it will curdle. Check for seasoning and keep warm.

Step 10

Sprinkle the lamb with the chaat masala. You can finish your lamb raan in a few ways. Either heat your oven to its highest temperature and place it back in the oven until nicely charred, or cook it over indirect heat in a barbecue. You could also cut the meat into chucks and cook it on skewers over hot coals.

Step 11

Slice at the table and serve with the sauce or cut it into small pieces to be enjoyed with naans, the sauce and a few of your favourite chutneys and raitas.