350g Sri Lankan Curry Paste

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600g Greek yoghurt

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2kg leg of lamb/goat, bone in and fat trimmed

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½ or 1 scotch bonnet pepper (seeded) (depending on desired heat)

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3 sprigs fresh thyme, cut into pieces

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Garnish (Optional)

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Handful of raisins and sliced almonds

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15g chopped coriander

1. For marinate, blend Sri Lankan Curry Paste, yoghurt and scotch bonnet until combined.

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2.  Using a sharp knife, make deep incisions on the meat. Slip in pieces of  thyme in the gashes. Place in a baking dish and smear the marinate  thickly all over the leg. Cover with cling film to marinate overnight in  the chiller.  

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3.  Leave the leg to rest at room temperature for an hour. Preheat the oven  to 160°C fan. Seal the tray with foil and roast in the oven for 1 ½  hours. Uncover foil, baste leg with juices and continue to roast for a  further 1-1½ hours to desired doneness. Leave to rest for 10-15mins.

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4. Garnish, carve and serve with rice or rotis.