Herby tamarind lamb with baked jollof rice - delicious. magazine

Ingredients

• For the stuffing and lamb
• 10 garlic cloves
• 3 green chillies
• 50g flatleaf parsley, chopped
• 1 tbsp rosemary leaves, plus 4 rosemary sprigs
• 1 red onion, halved
• 3 tsp fennel seeds
• 4 tbsp tamarind paste
• 60ml vegetable oil, plus extra to brush
• 2½ tsp sea salt
• 2.2kg lamb leg, at room temperature
• For the jollof and veg
• 2 red onions, halved
• 2 romano peppers, halved and deseeded
• 2 x 400g tins plum tomatoes
• 2 tbsp tomato purée
• 5 garlic cloves
• Thumb-size piece ginger
• 1 red scotch bonnet, stalk removed (see tip)
• 1 tbsp rosemary leaves
• 1 tbsp thyme leaves
• ½ white cabbage, quartered
• 1 large aubergine, quartered
• 3 large carrots, halved
• 500g basmati rice
• 1 tsp sea salt
• 2 bay leaves
• 400ml hot vegetable stock
• Specialist kit
• Butcher’s string