SLOW-ROASTED INDIAN SPICED LAMB SHOULDER
SERVES 6–8
Marinated in fragrant Indian spices this lamb is meltingly tender and pairs perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney.
Spice paste
2 teaspoons turmeric 1 tablespoon ground cinnamon 1 tablespoon cumin seeds 1 green chilli, roughly chopped 1 tablespoon ground coriander 1 large thumb ginger, peeled and chopped 6 cloves garlic, peeled 1 tablespoon cider vinegar 1 tablespoon olive oil ¾ cup natural yoghurt
To cook
2-kilogram lamb shoulder, bone-in 355ml beer (ale) ¼ teaspoon cardamom seeds 1–2 teaspoons sea salt
To serve
2 cups chopped tomatoes ½ teaspoon toasted cumin seeds 2 teaspoons olive oil 1 tablespoon lime juice 1¼ cups natural yoghurt ⅓ cup tamarind chutney 1 cup coriander leaves 6 Indian flatbreads Coconut Chutney (see recipe page 73)
