recipe of the month



  • 1 leg of lamb or shoulder or lamb loin fillets
  • 3 tbs cumin, salt and pepper
  • curry bowl4 tbs olive oil mixed with 6 crushed cloves of garlic
  • Sauce – 2 whole heads of garlic
  • 1 tbs olive oil
  • 2/3 cup thick plain yoghurt
  • 2 tbs cream
  • 1 tsp dijon mustard
  • ½ tsp cumin and coriander
  • Salt, pepper and nutmeg


  1. Rub the cumin, pepper oil and garlic over the lamb and allow to marinate.
  2. To make the sauce, heat the oven to 180 degrees, slice the top off 2 whole garlic bulbs, put them in foil and roast for 45 mins until soft. Let them cool before squeezing the pulp from the skins.
  3. Put the garlic, yoghurt,cream, mustard vinegar , cumin , coriander , salt, pepper and nutmeg in a magimix and pulse until smooth.
  4. Cook the lamb for 4 hours at 180 degrees so that it is meltingly tender.
  5. Serve scattered with chopped parsley and pine nuts and the coriander sauce


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