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 cup tamarind chutney 1 cup coriander leaves 6 Indian flatbreads Coconut Chutney (see recipe page 73)

Put all of the spice paste ingredients in a food processor and whiz into a paste.

Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste.

Cover with wrap and refrigerate for at least 6 hours and preferably overnight. Take out of the fridge 45 minutes before cooking.

Preheat the oven to 160°C.

Pour the beer around the base of the lamb and sprinkle the cardamom seeds into the beer. Season the lamb well with salt and cover with a double layer of tinfoil.

Roast for 4½ hours, turning twice during cooking. Remove the foil and cook for a further 45 minutes. Remove and rest, then use two forks to shred the meat.

Mix the chopped tomatoes with the cumin seeds, olive oil and lemon juice and season to taste with sea salt. Swirl the tamarind chutney through the natural yoghurt and heat the flatbread. Serve with the Coconut Chutney and the lamb.