SPICE MIX
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/4 cup olive oil
- Juice and rind of 1 lemon
MEAT
- 1 leg of lamb, about 54 oz de-boned
- Salt and pepper
- Oil
- 4 cups strong Rooibos tea (6 tea bags)
TO SERVE
- 1 whole bulb of garlic, halved
- 17 oz baby brinjals, halved
- 3 red onions, quartered
- Mint or coriander leaves for sprinkling on top
- A few dates
- 3—4 sweet potatoes boiled in a Rooibox mixture (one teabag for every 8.45 fl oz of water)
- Tortillas
- Preheat the oven to 140°C
- SPICE MIX: Mix all ingredients for the spice paste. Make a few incisions all over the meat with a sharp point knife. Rub the spice paste into the meat. Marinade in the fridge for at least 4 hours
- MEAT: Season the meat with salt and pepper. Braai in heated oil in a pan till brown on the outside. Place the meat in a casserole dish, add the tea, cover and bake for about 31/2–4 hours until very tender.
- Remove the meat from the pan juices and pull it apart with a fork.
Add the rind and juice of 1 lemon to the pan juices if preferred and reduce by half. Pour over the meat. - VEGETABLES: Place the garlic, brinjals, and onions on a separate baking sheet, sprinkle with salt and pepper and oil and bake for about 40 minutes till done.
- Mash the sweet potatoes. Spoon in a bowl.
- Place the meat on a large serving platter and scatter some mint or coriander leaves on top. Serve with oven-roasted veggies, sweet potato mash, dates, tortillas and gravy.