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Spice-braised shoulder of lamb
Serves 8-10 Starters and mains
Ingredients
- 2 shoulders of lamb, weighing about 1.5kg each, trimmed of any surface fat
- 2tbsp red chilli powder
- 8tbsp ginger and garlic paste (see above)
- 250ml malt vinegar
- 500g plain yoghurt
- 1 quantity crisp fried onions (see above), crushed
- 2tsp black cumin seeds
- 1tbsp chopped green coriander, stalks and leaves
- 1tbsp dried rose petals 3 potatoes, peeled and sliced 1cm thick
- 3 large red onions, sliced 1 cm thick
- 6 bay leaves
- 3 cinnamon sticks, each about 5cm long
- 5 green cardamom pods
- 2tbsp melted butter
- 2tsp lemon juice
- 1tsp chaat masala (see above)
- 4tbsp single cream
- 1tsp garam masala
- 1tbsp chopped fresh coriander leaves and stalks
Method
With the tip of a sharp knife, cut small incisions in the lamb shoulders at approximately 5cm intervals. Mix together the red chilli powder, ginger and garlic paste, vinegar, yoghurt, fried onions, cumin seeds, coriander, rose petals and 1tbsp salt. Using your hands, massage the spice mixture over the shoulders, rubbing and pressing the spices into the gashes created by the knife. Set aside for 15 minutes.
Arrange the sliced potato and onion on a deep oiled baking tray. Place the shoulders on top of the potato and onion slices, add the bay leaves, cinnamon and cardamom, then pour 500ml water around the shoulders and cover the tray with foil. Place in an oven preheated to 180°C/350°F/ Gas 4 and braise for 2½ hours, until the meat is very tender and ready to fall off the bone. Remove the shoulders from the liquid and place on a cooling rack. Pass the liquid through a fine sieve and reserve to make the sauce.
Now roast the shoulders on a barbecue or under a very hot grill, basting frequently with the melted butter, until crisp and well browned. Finish with a drizzle of lemon juice, any leftover melted butter and the chaat masala.
For the sauce, bring the cooking juices to the boil in a small pan and simmer until reduced to a coating consistency. Correct the seasoning and gradually stir in the
Ginger and garlic paste - Makes 8tbsp
*100g ginger, peeled
*75g garlic, peeled
Chop up the ginger and garlic, then use a mortar and pestle to blend it to a fine, thick paste, with 175ml water
Crisp fried onions - Makes about 110g
* 600g onions, sliced
* at least 600ml vegetable or corn oil for deep-frying
Deep-fry the onions in mediumhot oil until golden brown, then remove and drain on kitchen paper. Store in an airtight container for up to 1 week.
Chaat masala
* 1tbsp cumin seeds
* 1tsp black peppercorns
* ¼tsp ajowan seeds
* 1tsp white pepper
* ¼tsp ground asafoetida
* 1tbsp rock salt
* 2tbsp dried mango powder
* 1tsp dried ginger powder
* ½tsp garam masala
* ¼tsp tartaric acid (optional)
* ½tsp dried fenugreek leaves, crushed between your fingertips
* 1tsp salt
* 1tbsp icing sugar
Heat a small heavy-basedsaucepan on a medium heat and dry-roast the cumin lightly on medium heat for 2-3 minutes until the flavours just begin to be released. Do not let the cumin change colour or become too roasted. Allow it to cool down and then add all the other ingredients. Grind everything in a spice mill or using a mortar and pestle, then pass through a sieve. Stored in an airtight jar, this will keep for months. It adds a nice tangy, zingy flavour sprinkled over kebabs or on salad.
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