Roast lamb shoulder

20140927_211120This lamb dish was inspired by a blog I read recently. However, I ‘doctored’ it a bit to make tangier and spicier.

Lamb shoulder – around 2 kgs; Yogurt – 1/2 litre; Lemon – 2; (juiced); Coriander powder – 3 tablespoons; Red chili powder – 2 tablespoons; Cinnamon powder – Half teaspoon; Ground cloves – 1/2 teaspoon; Red chilli – 1 large (chopped); Garlic cloves – 4 (grated); Ginger – Finger length (peeled and grated); Chili flakes – 1 tablespoon; Lemon powder – 1 teaspoon; Garam masala – 1 teaspoon; Salt – One tablespoon (or depending on taste)

Mix all the ingredients into a paste and keep aside. Take the lamb shoulder and apply the paste all over after ‘stabbing’ the meat in several places so as to make holes all over. Also slice the meat with a sharp knife in several places. Apply the paste so as to ‘penetrate’ the cuts. Tightly wrap the shoulder in aluminium foil and put in pre-heated oven (170 degrees C) for around three to four hours. When done, serve with roti, naan or bread.
This is enough for seven to eight persons but since we do not have the ‘numbers’, the remaining meat can be de-boned and frozen or, better still, turned into other tangy curries – or sandwiches – as the case may be! We did both!




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