An Alternative Christmas Dinner - Vlog and Recipe

This year, we've teamed up with TV Chef Parveen Ashraf to cook up the perfect alternative Christmas dinner. 


Recipe By Parveen Ashraf - aka The Spice Queen 

Serves: 8 to 10
Prep Time: 10mins + overnight to marinate
Cooking Time: 3hrs


1 medium leg of lamb (between 2 to 3kg)
1 kg potatoes
4 tbsp yoghurt
2 tsp tamarind sauce
2 tbsp vegetable oil
1 tbsp garlic puree
1 tbsp ginger puree
2 tbsp ghee
1 tbsp garam masala
1 tbsp chilli powder
1 tbsp Kashmiri chilli powder (optional)
1 tbsp tandoori powder
2 tsp cumin powder
Juice of 1 lemon
2 tsp salt


  1. Into a bowl, add the oil, yogurt, lemon juice, tamarind, ginger, garlic and salt. Wisk all this together and then add all your spices. Melt the ghee and add into the bowl. Mix well.

  2. Take the leg of lamb and make incisions widthways about 1 cm deep all over the leg; this allows the spicy marinade to penetrate the meat.

  3. Place your lamb into a large dish. Pour half the marinade onto one side and rub in, turn the leg over and pour the rest of the marinate, making sure to rub it all over thoroughly. REST FOR 6 HOURS OR OVERNIGHT IN THE FRIDGE.

  4. Preheat the oven to 200ºC/400ºF/gas 6 and take the lamb out of the fridge to allow it to come to room temperature for 30 minutes or so.

  5. Place the lamb in the oven for an hour, then turn it over and cook for another hour. (Check on it every now and again)

  6. After 2 hours of cooking add some potatoes, turn the heat to 80ºC/350ºF/gas 4 and cook for another hour. For the last 20 minutes, baste the lamb and potatoes on all the lamb stock that will be at the bottom of the roasting tray.

  7. Once cooked, allow to rest for 10 minutes, then serve along with your sprouts and some Yorkshire puddings plus a gravy or sauce of your choice. 

Remember that the temperature of an oven can vary, so if your lamb is not quite done, just cover it in kitchen foil and pop it back into the oven for another half an hour. 


Serves: 4
Prep Time: 5mins
Cooking Time: 15mins


1lb sprouts
1 to 2 tsp red chilli flakes
2 cloves garlic
1 tbsp vegetable oil
2 tsp butter
1 tsp salt


  1. Wash and peel the outer layer off the sprouts.

  2. Boil the sprouts in salted water for 10 to 12 minutes. Drain and set aside.

  3. In a non-stick frying pan, add the oil, butter and garlic. Cook the garlic on a medium heat for 1 minute then add the sprouts and stir-fry in the lovely garlic butter.

  4. Finally add ½ tsp salt and the chilli flakes, stir-fry for 2 minutes on a medium heat. Remember the sprouts are already cooked, so you don’t need to stir-fry for long.

  5. Serve nice and hot with your roast leg of lamb
If you like your sprouts slightly al-dente then just boil for 5 to 7 minutes. Alternatively, you can steam your sprouts before stir-frying.


Follow Parveen on:
IG, FACEBOOK, YOUTUBE – Parveen The Spice Queen



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