Step 1

For curry powder, combine ingredients.

Step 2

For curry paste, toast peppercorns in a small frying pan over low heat until fragrant, then crush with a mortar and pestle. Melt butter in a saucepan over low-medium heat, add shallot and garlic and sauté until translucent (9-10 minutes). Add pepper, sauté over low heat until fragrant (3-5 minutes), then add curry powder and fry until fragrant (1 minute). Add remaining ingredients and cook until flavours are combined (2-3 minutes). Cool.

Step 3

Preheat oven to 120C. Rinse lamb, pat dry with paper towels and make deep incisions all over the leg.Season lamb with salt, fill incisions with curry paste and coat leg with remainder. Place leg on a rack in a roasting pan, cover pan with baking paper and foil, and roast until lamb is falling from the bone (8-8½ hours). Rest in pan for 30-40 minutes, then crank your oven up to 200C, unwrap leg and roast until a crust forms (15-20 minutes). Season with lemon juice and serve with lemons or limes.