Recipe: Chocolate laced spicy lamb served with cumin and garlic veggie crumble and roast potatoes

Chocolate laced spicy lamb served with cumin and garlic veggie crumble and roast potatoes by Becky Pace Bayona

Recipe by Becky Pace Bajona


For the lamb:

  • leg of lamb (or lamb shanks if you prefer) 

For the marinade: 

  • 3 large tablespoons Frisian Flag sweetened condensed milk
  • 3 large tablespoons greek yoghurt
  • 6 cardamom seeds
  • 2 small dry chillies
  • 1/2 tsp black pepper corns
  • 1/2 tsp fenugreek
  • 1/2 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp ground sweet paprika
  • 1 tsp ground cinnamon
  • 1/4 tsp ground hot chilli powder

For the vegetables: 

  • carrots
  • butternut squash
  • onion
  • red pepper

For the crumble: 

  • 1 cup flour
  • 2 cloves of garlic
  • 1/2 tsp ground cumin
  • approx 100 g Remia Gold margarine
  • salt & pepper

For the potatoes: 

  • Potatoes
  • Oil
  • Salt and pepper 
  • Chopped rosemary 
  • 1 tsp zatar 


For the marinade:

  1. Dry fry all the seeds until they release their oils and start to toast slightly
  2. Add the ground spices for a further 30 seconds and then crush in a pestle and mortar
  3. Mix with the Frisian Flag condensed milk and yoghurt to make a thick paste and massage onto the lamb.
  4. Leave in fridge to marinate for at least 3-4 hours.
  5. Place on a roasting rack and drizzle all the marinade over it. cover with foil and place in preheated oven on moderate for approx 2 hours (depending on the size of your joint)

For the gravy: 

  1. When joint is done, remove and set aside to rest, meanwhile deglaze your dish directly on the stove with a little water and a cup of red wine.
  2. Pour into a clean pot through a sieve and boil away to reduce and burn off alcohol.
  3. Add a big knob of Remia Gold margarine and 6-8 cubes of Cadbury Bournville chocolate (if you would prefer thicker gravy, add a teaspoon of cornflour to the boiling gravy which you would have mixed with a tablespoon of water)

For the vegetables: 

  1. Peel and chop the carrots, butternut squash, onion and red pepper into largish chunks.

For the crumble: 

  1. Put the flour, garlic, ground cumin, Remia Gold margarine and salt and pepper into a food processor. 
  2. Add vegetables to a pan heated with a knob of Remia Gold margarine and a tablespoon of oil.
  3. Saute with some crushed garlic and 1/2 tsp cumin powder till slightly soft.
  4. Layer into an oven dish, and sprinkle liberaly with the crumble, sprinkle some black sesame seeds and bake for about 45 mins and crumble starts to brown and crunch.

For the potatoes: 

  1. Wash the potatoes and prick all over
  2. Bake in microwave for 8 mins, then chop.
  3. Drizzle with a tablespoon of oil, s&p, chopped rosemary and a tsp of zaatar
  4. Roast for about 30 mins


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