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
Mix the marinade ingredients together
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
Preheat the oven at 130 degs and then place the lamb in the oven, covered in foil, 6 hours.
Remove the foil for the last hour of cooking
For the chutney, blitz all the ingredients together
Serve the lamb with a selection of Indian side dishes, such as masala rice, cucumber raita, Bombay aloo, and saag.