Instructions: Trim fat from lamb and rub with lemon juice and pepper and place in a roasting pan with the whole garlic and ghee.

Roast in a moderate oven for about 50 minutes until garlic cloves are soft.

Squeeze the soft cooked garlic from its skins (it should not need to be peeled).

Spread evenly over the surface of the lamb and sprinkle on the coriander and cumin.

Cook lamb a further 50 minutes until done basting occasionally with the pan juices.

Remove the roast and set aside for 10-15 minutes before carving.

Place the cinnamon sticks cloves bay leaves chilli powder and cardamom in the pan with the water.

Reduce the pan liquids to make a sauce remove whole spices and season to taste with pepper.

Stir in cream or yoghurt heat through and spoon over the carved roast.

Bone the lamb and fill with chopped soaked apricots and slivered a monds before cooking.

Serves 6

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