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Slow Roasted Lamb Shoulder with Spicy Coriander Chutney

Serves 4-6

Ingredients

  • 1 shoulder of lamb

  • 2 onions (diced)

For the marinade

  • 5 cloves garlic (crushed)

  • 2 teaspoons grated ginger

  • 3 tablespoons natural yoghurt

  • Juice of ½ lemon

  • 2 teaspoons ground cumin

  • 2 teaspoons chilli powder

  • 1 teaspoon coriander powder

  • 1 teaspoon turmeric.

For the coriander chutney

  • 50g fresh coriander

  • 20g fresh mint

  • 1 green chilli (de-seeded)

  • 2 cloves garlic

  • 1 teaspoon grated ginger

  • 1 teaspoon ground coriander

  • ½ teaspoon cumin

  • 4 spring onions (chopped)

  • Juice ½ lemon

  • 2 teaspoons honey

  • 2 tablespoons olive oil.

Method

  1. Mix the marinade ingredients together

  2. Place the lamb on the raw chopped onions in a snug roasting tray, and coat the lamb with the marinade. Cover with foil, and leave in the fridge overnight

  3. Preheat the oven at 130 degs and then place the lamb in the oven, covered in foil, 6 hours.

  4. Remove the foil for the last hour of cooking

  5. For the chutney, blitz all the ingredients together

  6. Serve the lamb with a selection of Indian side dishes, such as masala rice, cucumber raita, Bombay aloo, and saag.