Fragrant Lamb Shoulder (#Upwards)

Fragrant Lamb Shoulder

Traditional Indian spices of cardamom, fennel and garam masala permeate this wonderful roast. Do prepare it the day before you plan to serve it. It makes for a carefree experience for you. This roast is both reliable and winsome.

For the Lamb

2 kg of Lamb Shoulder on the bone

4 large onions, cut into rough dice

6 Tbsp sunflower oil, divided

7 cm piece of ginger, peeled

5 garlic cloves

2 small green chillies

¼ tsp red chili flakes or 1 dried chili

8 cardamom pods, cracked

1 ½ tsp ground cumin

2 tsp ground coriander

2 cinnamon sticks

3 bay leaves

¼ tsp ground cloves

1 ½ tsp ground fennel

1 ½ tsp ground turmeric (or 2cm fresh turmeric)

¼ tsp black pepper

1 rounded Tbsp garam masala

½ tsp lamb or chicken stock

3 Tbsp lemon juice

1 cup of crushed tomatoes (or more to your liking) from a tin

2 cups full fat yoghurt

Salt and white pepper

2 Tbsp rosewater (optional)

Garnish

1 cup crispy fried onions

Dried or fresh rose petals

20g roughly chopped coriander or picked mint leaves

Place the garlic, green chilies and the ginger in a food processor and blend to a fine paste with a little sunflower oil. Set aside.

Preheat the oven to 170°C.

Season the joint with salt, white pepper and 1 tsp of ground coriander. In a large ovenproof casserole, heat the oil over high heat and brown the seasoned lamb shoulder on all sides to seal in the juices. We are mostly looking to seal the exposed meat of the shoulder. Remove the browned lamb to a dish.

 In the same casserole pot, over medium high, heat the oil and brown the onions with a pinch of salt (i.e. just a little past golden), about 13 – 14 minutes. Add the garlic chili ginger paste and cook, stirring for another minute. Add all the spices – the cardamom pods, cumin, cinnamon, bay leaves, ground cloves, ground fennel, ground turmeric, chili flakes, black pepper and garam masala. Cook, stirring for another 2 minutes.

Add the tomato pulp, lemon juice, 2 cups of yoghurt and the lamb stock. Stir to make sure that all the flavours are distributed. Have a little taste and adjust for seasoning with salt and white pepper.

Return the shoulder to the casserole, nestling it into all that delicious liquid.

Cut a cartouche (a baking paper “lid”) to fit on the inside of the pot like a tent atop the casserole, put the lid on the casserole dish and bake in the oven for 3 hours. Check the casserole every hour and turn the pot at 180 degrees to ensure even heat distribution in the oven.

The lamb should be very tender. Allow the pot to cool completely, then refrigerate overnight to let it rest and come to full flavour maturity.

Before serving, remove any cold fat that has risen to the top of the casserole. Pour over the rosewater, if using. Reheat, covered, at 180°C for 30 – 40 minutes.

Garnish with crispy fried onions, fresh herbs and rose petals, fresh or dried.

Serve alongside fragrant rice and fresh sambal-like salad.