Twelve-hour Indian spiced lamb shoulder

SERVES 6–8 // PREP TIME 25 MINS // COOK 12 HRS (PLUS MARINATING)

As the name suggests, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation and delivers melt-in-the-mouth textures and deep flavours. Start this recipe two days in advance to marinate and roast the lamb.

150 gm Greek-style yoghurt 2 tbsp finely grated ginger 3 garlic cloves, finely

chopped

1 tbsp garam masala

1 tsp ground coriander

1 tsp ground chilli

Juice of 1 lime

1 lamb shoulder, bone in

(about 1.7kg)

80 gm ghee

4 onions, thinly sliced

Fresh coriander sprigs, mint leaves, thinly sliced long green chilli and lime wedges, to serve

SAFFRON PILAF 50 ml vegetable oil or ghee 1 onion, thinly sliced 2 garlic cloves, finely chopped 300 gm brown basmati rice 500 ml hot chicken stock (2 cups)

½ tsp saffron threads, soaked in 50ml warm water

MINT YOGHURT 250 gm thick plain yoghurt 1 cup firmly packed mint 2 garlic cloves, coarsely chopped

Juice of 1 lime 1 Combine yoghurt, ginger, garlic, spices and lime juice in a bowl and season to taste. Slash lamb at intervals, rub all over with yoghurt mixture and into the incisions, then wrap in plastic wrap and refrigerate overnight to marinate.

2 Unwrap lamb, place in a roasting pan and bring to room temperature (1-1½ hours). Preheat oven to 120ºC. Meanwhile, heat ghee in a frying pan over medium-high heat, add onion and fry, stirring occasionally, until crisp and golden brown (8-10 minutes). Season to taste, cool briefly, then scatter onion over lamb. Add 500ml water to roasting pan, cover with foil and roast until meat is fall-apart tender (11-12 hours). Pour pan juices into a jug; skim off excess fat. 3 For saffron pilaf, heat ghee in a large saucepan over medium-high heat, add onion and garlic and sauté until tender and translucent (5-6 minutes). Stir in rice to coat, then add stock, saffron and its soaking liquid and 250ml hot water. Season to taste, bring to the boil, cover with a tight-fitting lid, then reduce heat to low and cook without uncovering for 15 minutes. Remove from heat, stand without uncovering for 5 minutes, then uncover and fluff up with a fork.

4 For mint yoghurt, blitz ingredients in a food processor until smooth. Season to taste.

5 Pile pilaf onto a platter, top with lamb, then scatter with coriander, mint and green chilli, and serve with pan juices, mint yoghurt and lime wedges.