Spiced Crusted Shoulder of Lamb
Food
Main Courses
Dairy-free
Babur restaurant, London
10-12 Servings
Ingredients
Lamb shoulder 4.5kg sawn into 10cm-wide strips by a butcher
Red chilli 4 tbsp crushed
Chilli powder 4 tbsp
Salt 4 tbsp
Cumin 5 tbsp
Coriander 6 tbsp
Garam masala 4 tsp
Garlic large handful, crushed to a paste
Lemon juice 250ml
Vegetable oil enough to cover meat for marinating
Method
-
Mix all spices, oil and lemon juice for the marinade in a large bowl. Add meat and mix to completely coat and put in the fridge to marinate for at least 3 days. For extra heat, add fresh green chilli
- Put lamb in pot with oil and marinade on medium heat and turn over frequently for about 20 minutes, without browning
- Once marinade starts bubbling, seal pot with flour/water paste (amount depends on size of pot). Steam for 3 hours until meat is soft and falls off the bone
- To Serve - Portion on a plate and decorate with julienne cucumber, thin slices of red onion, sliced chillies and a wedge of lemon and serve with tandoori rot
