1. Place lamb leg in a large non-reactive dish
and smother in rogan josh paste. Set aside to
come to room temperature and marinate for 30 minutes.
2. Combine ground spices and cornflour in a large bowl.
Add onion and toss to coat. Heat oil in a large deep
frypan over medium-high heat to 180°C
(a cube of bread will turn golden in 30 seconds when
oil is hot enough). Add half the onion rings.
Cook, stirring occasionally, for 8 minutes
or until golden and crisp. Remove using a slotted
spoon and drain on paper towel. Repeat with remaining onion.
3. Meanwhile, heat a chargrill or barbecue over
medium heat. Add lamb and cook for 10-12 minutes
on each side for medium. Set aside to rest for 10 minutes.
Slice and serve with onion bhaji, lemon cheeks,
mint, yoghurt, chutney and naan.