Nutrition: per serving
Rub the lemon over the lamb and trim any excess fat. Put it in a roasting tin then pierce holes all over with a sharp knife or skewer to help the marinade seep throughout the meat.
In a bowl, mix the olive oil with 4 tbsp of the paprika, half the curry powder, all the cumin and cinnamon, stock powder, garlic powder, turmeric and salt to taste. Mix well and use it to coat the lamb, massaging it into the meat until completely covered. Cover and leave in the fridge for 4-24 hrs – the longer it marinates the deeper the flavour.
Heat the oven to 180C/160C fan/gas 4. Cover the lamb with foil then roast in the oven. We like ours pink so would take it out after 2 hrs and leave it to rest, but if you like it well done let it cook for another 30 mins-1 hr.
While the lamb is cooking, make the sauce. Put half the onions, all the tomatoes and chillies, half the garlic and all the peppers in a blender or food processor, and blitz until almost smooth – we like to keep a bit of texture.
In a large pan or dutch oven heat the vegetable oil over a medium heat. Cook the remaining onions and garlic until golden, translucent and fragrant. Stir in the ginger and cook for 1-2 mins. Turn down the heat to low, then add the tomato purée and stir until it darkens. Pour in the blended mixture and season with the remaining spices you portioned out earlier. Cook for 30 mins over a low heat and then add the honey – the sauce should have thickened slightly when it’s ready.
To serve, put the lamb in the centre of a platter, cover with the sweet pepper sauce and garnish with parsley.
