1.2kg boned lamb leg, butterflied to 6cm thick
1/3 cup (100g) rogan josh curry paste
2 tsp each ground coriander, turmeric, cumin & chilli
2/3 cup (100g) cornflour
2 brown onions, cut into thin rounds using a mandoline
Vegetable oil, to shallow fry
Lemon cheeks, mint leaves, yoghurt, mango chutney & naan to serve
- Place lamb leg in a large non-reactive dish and smother in rogan josh paste. Set aside to come to room temperature and marinate for 30 minutes.
- Combine ground spices and cornflour in a large bowl. Add onion and toss to coat. Heat oil in a large deep frypan over medium-high heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Add half the onion rings. Cook, stirring occasionally, for 8 minutes or until golden and crisp. Remove using a slotted spoon and drain on paper towel. Repeat with remaining onion.
- Meanwhile, heat a chargrill or barbecue over medium heat. Add lamb and cook for 10-12 minutes on each side for medium. Set aside to rest for 10 minutes. Slice and serve with onion bhaji, lemon cheeks, mint, yoghurt, chutney and naan.