Yogurt tandoori lamb

In a large pestle and mortar, grind the fennel and caraway seeds and the cardamom pods until they release their aroma.

In a large bowl, place the onion, garlic, dried thyme, tarragon, curry powder, natural yogurt, lemon juice, salt, sugar and sunflower oil. Stir until thoroughly combined.

Lightly score the lamb and rub half the mixture thoroughly into the meat, making sure that you get the mixture into all the nooks and crannies. Leave to marinate for 1 hour.

Fire up your barbecue and get the coals really hot. Place the lamb on a grilling rack over the hot coals and cook on a barbecue for 5 hours, closing the lid of the barbecue and basting with the leftover marinade every half hour. If possible for the last hour of the cooking process, take a couple of large pine branches, soak them in water and place them underneath the lamb. This will slow down the cooking process and give the lamb a smoky scent.

The lamb is ready when the flesh is lightly charred and the lamb is pink and succulent.

Love lamb? Check out our top lamb 10 recipes for more inspiration