Slow-roasted Indian Spiced Lamb Shoulder

, from Issue #70. December, 2016
Photography by Sarah Tuck.
Slow-roasted Indian Spiced Lamb Shoulder

Marinated in fragrant Indian spices this lamb is meltingly tender and teams perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney.

Serves: 6-8

INGREDIENTS

Spice paste
2 teaspoons turmeric
1 tablespoon cinnamon
1 tablespoon cumin seeds
1 green chilli, roughly chopped
1 tablespoon ground coriander
1 large thumb ginger, peeled and chopped
6 cloves garlic, peeled
1 tablespoon cider vinegar
1 tablespoon olive oil
¾ cup natural yoghurt
To cook
2-kilogram lamb shoulder, bone-in 355ml beer (ale)
¼ teaspoon cardamom seeds
1–2 teaspoons sea salt
To serve
2 cups chopped tomatoes
½ teaspoon toasted cumin seeds
2 teaspoons olive oil
1 tablespoon lime juice
1¼ cups natural yoghurt
1/3 cup tamarind chutney
1 cup coriander leaves
6 Indian flatbreads
Coconut Chutney (see recipe below)


Coconut Chutney
fresh coconut (shake to ensure it is fresh with liquid)
½ cup finely chopped coriander
1 tablespoon freshly squeezed
lemon juice
1 tablespoon coconut cream
1 teaspoon grated ginger
½ green chilli, finely chopped
sea salt

 

METHOD

Put all of the spice paste ingredients in a food processor and whiz into a paste. 

Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste. 

Cover with plastic wrap and refrigerate for at least 6 hours and preferably overnight. Take out of the fridge 45 minutes before cooking. 

Preheat the oven to 160°C. 

Pour the beer around the base of the lamb and sprinkle the cardamom seeds into the beer. Season the lamb well with salt and cover with a double layer of tinfoil. 

Roast for 4½ hours, turning twice during cooking. Remove the foil and cook for a further 45 minutes. Remove and rest, then use two forks to shred the meat.

Mix the chopped tomatoes with the cumin seeds, olive oil and lemon juice and season to taste with sea salt. Swirl the tamarind chutney through the natural yoghurt and heat the flatbread. Serve with the Coconut Chutney and the lamb


Coconut Chutney

Preheat the oven to 180˚C. 

Drill a hole into two of the “eyes” of the coconut and put it in the heated oven for 10 minutes. Remove and drain out the liquid through the “eye” holes (reserving to use in place of coconut cream, if possible). 

Use a hammer to crack the coconut, or simply drop it on a paper towel on a hard floor. Prise the coconut out of the shell (I used a clean flat head screwdriver to do this), then use a sharp knife to cut off any remaining brown skin. 

Grate one cup of the fresh coconut. Mix the grated coconut with the coriander, lemon juice, coconut cream (or reserved coconut water), ginger and chilli then season to taste with sea salt.
Makes 1¼ cups