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Roasted Indian lamb with roti

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Served with roti, this roasted Indian lamb recipe is full of flavour. Top with a sweet mango chutney to complete the dish.

  • Serves6
  • Cook time1 hour 30 minutes
  • Prep time10 minutes


  • ½ cup (140g) Greek-style yoghurt
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 1 tbsp ground ginger
  • ¼ cup chopped coriander
  • 1 tbsp lemon juice
  • 2kg Coles Australian Lamb Shoulder, bone in
  • ½ cup (140g) Greek-style yoghurt, extra
  • 1 Lebanese cucumber, seeded, finely chopped
  • Roti, to serve
  • Sliced red chilli, to serve
  • Lemon wedges, to serve
  • Coriander sprigs, to serve
  • Mango chutney, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 170°C. Line a large baking dish with baking paper.
  2. Step 2

    Combine yoghurt, garam masala, turmeric, ginger, chopped coriander and lemon juice in a small bowl. Season. Rub yoghurt mixture all over lamb. Place lamb in prepared dish. Roast for 1½ hours for medium or until lamb is cooked to your liking.
  3. Step 3

    Combine extra yoghurt and cucumber in a small bowl. Season. Serve lamb with yoghurt mixture, roti, chilli, lemon wedges, coriander sprigs and chutney.