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Marinate the lamb the day before cooking. Add the yoghurt, vegetable oil, salt, curry powder, garam masala, turmeric, chilli powder, onion and garlic to a bowl and mix until combined. Coat the lamb neck fillets, reserving half of the marinade in the fridge, and place the fillets in a vacuum bag. Seal with a chamber sealer and leave to marinate in the fridge for 12–24 hours