Method

• 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.