Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 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
01   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.
02   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.
03   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.
04   For mint yoghurt, process ingredients in a food processor and season to taste.
05   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.

Topics:

GARAM MASALA, SAFFRON, ROAST, LAMB, RECIPE, GHEE, RICE, LAMB, INDIAN, YOGHURT

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

SPICY GRENACHE , suggested by MAX ALLEN

FEATURED IN

Aug 2016

Aug 2016

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