1 Make 6–8 deep incisions in the leg of lamb and rub with salt to season.
2 Mix the yogurt, spices, ginger-garlic paste, papaya and lemon juice with salt to
season and rub the mixture onto the meat. Leave the lamb to stand for 1 hour
and preheat the oven to 180ºC/gas mark 4.
3 Place the meat in a greased roasting tin and pour in 5 tablespoons of water. Seal
the tin with foil and cook for 30 minutes per 450g meat. When the meat is
cooked, turn off the oven and leave the meat to rest in the oven for 20 minutes.
4 Transfer to a serving dish and serve with parathas or naans.