Slow-cooked spiced lamb with dhal

Instructions

1. Remove roots from coriander. Trim roots and coarsely chop, then wash well. Pick leaves from coriander. Discard stems.
2. Process chopped coriander roots, ¼ cup (60g) yoghurt, chilli, garlic, ginger, ground cumin, ground coriander, garam masala, pepper, sea salt, half the coriander leaves and half the onion in a food processor until finely chopped. Add remaining yoghurt and process until smooth and combined.
3. Using a small sharp knife, cut small slits (about 2cm deep) into surface of lamb. Tie lamb with unwaxed white kitchen string at 5cm intervals. Place lamb in a baking dish. Rub with yoghurt mixture. Cover and place in fridge for 3 hours or overnight.
4. Preheat oven to 170°C or 150°C fan-forced. Cover lamb with foil and bake for 2 hours. Remove foil. Bake for 30 minutes or until lamb is cooked to your liking.
5. Meanwhile, heat oil in a medium saucepan over medium heat. Add cumin seeds and remaining onion and cook, stirring, for 3 minutes or until softened. Add lentils and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until dhal is tender and liquid has absorbed.
6. Finely chop half the remaining coriander leaves and stir through dhal. Serve lamb and dhal sprinkled with remaining coriander.