Twelve-hour Indian-spiced lamb shoulder with saffron pilaf
(RECIPE P120)
As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.
Prep time 25 mins, cook 12 hours (plus marinating, resting)
Serves 6-8
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 (1½ cups) brown basmati rice
500 ml (2 cups) hot chicken stock
½ tsp saffron, soaked in 50ml warm water for 10 minutes
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 120C. 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 and season to taste. 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, process ingredients in a food processor and season to taste.
5 Pile pilaf onto a platter, top with lamb, scatter with coriander, mint and green chilli, and serve with pan juices, mint yoghurt and lime wedges.
Wine suggestion Spicy grenache.