Make your curry night a full-on feast with Marion Grasby’s Slow-roasted Indian Lamb. It’s fall-apart tender and so easy – serve with her coriander chutney for a real flavour hit.
slow-roasted indian lamb Marion Grasby slow-roasts lamb shoulder for a feast of Indian flavours, perfect for entertaining.
serves 6| prep 40 mins (+ overnight marinating time) | cooking 3 hours 25 mins
6 garlic cloves, coarsely chopped 2 tbs finely grated fresh ginger 1 long fresh red chilli, coarsely chopped 1 tbs garam masala 12⁄ tsp turmeric 2 12⁄ tsp sea salt flakes 2 long fresh green chillies, coarsely chopped 1.2kg boneless lamb shoulder 60ml ( 14⁄ cup) vegetable oil 2 brown onions, finely chopped 6 ripe tomatoes, chopped 1 tbs ground cumin, plus 12⁄ tsp, extra 1 tbs ground coriander 2 tsp sweet paprika 1 tsp kashmiri red chilli powder, or to taste (from Indian grocers, or substitute 1 tsp chilli powder and 12⁄ tsp sweet paprika) 260g (1 cup) natural yoghurt, lightly whisked, plus 1 tbs, extra 2 tbs finely chopped fresh coriander stems and leaves, plus 2 cups firmly packed, coarsely chopped leaves and stems, extra 2 tbs fresh lemon juice Warm naan bread, to serve Fresh mint leaves, to serve Bombay potatoes (optional, see page 117)
1 Process garlic, ginger, red chilli, garam masala, turmeric, 2 tsp salt and half the green chilli in a food processor until smooth. Rub over lamb. Loosely roll up. Place in glass or ceramic bowl. Place in fridge overnight.
2 Preheat oven to 170°C/150°C fan forced. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and season with salt. Cook, stirring, for 10-15 minutes or until edges are dark golden.
3 Add tomato. Cook for 10 minutes or until thickened slightly. Stir in cumin, ground coriander, paprika and chilli powder until aromatic. Remove from heat. Stir in yoghurt and fresh coriander (mixture may curdle).
4 Place the lamb and tomato mixture in a large flameproof casserole dish, turning the lamb to completely coat it in the tomato mixture. Roast, covered, for 3 hours or until the meat is very tender.
5 Meanwhile, use a small food processor or stick blender to process the lemon juice, extra cumin and fresh coriander, and remaining salt and green chilli to a smooth paste. Stir in the extra yoghurt. Set aside.
6 Carefully transfer the lamb to a serving platter. Spoon over the sauce. Use two forks to shred the meat. Serve with the coriander chutney, naan bread, mint leaves and Bombay potatoes, if you like.