FRAGRANT LAMB SHOULDER

This recipe is an extract from UPWARDS by Karen Dudley and published by Penguin Random House SA.

Traditional Indian spices of cardamom, fennel and garam masala permeate this wonderful roast. Do prepare it the day before you plan to serve it. It makes for a carefree experience for you. This roast is both reliable and winsome.

Serves: 6–8

INGREDIENTS

For the lamb:

• 5 cloves garlic
• 2 small green chillies
• 7cm piece fresh ginger, peeled
• 6 tablespoons sunflower oil, divided
• 2kg lamb shoulder on the bone
• salt & white pepper, to taste
• 2 teaspoons ground coriander
• 4 large onions, roughly diced
• 8 cardamom pods, cracked
• 2 cinnamon sticks
• 3 bay leaves
• 1 rounded tablespoon garam masala
• 1½ teaspoons ground cumin
• 1½ teaspoons ground fennel
• 1½ teaspoons ground turmeric or 2cm piece fresh turmeric
• ¼ teaspoon ground cloves
• ¼ teaspoon red chilli flakes or 1 dried chilli
• ¼ teaspoon black pepper
• 1 cup canned crushed tomatoes (or more to your liking)
• 3 tablespoons lemon juice
• 2 cups full-fat yoghurt
• ½ teaspoon lamb or chicken
• stock powder
• 2 tablespoons rosewater (optional)

To garnish:

• 1 cup crispy fried onions
• dried or fresh rose petals
• 20g roughly chopped coriander or picked mint leaves

METHOD

1. Place the garlic, green chillies and ginger in the bowl of a food processor and blend to a fine paste with 1 tablespoon of sunflower oil. Set aside.
2. Preheat the oven to 170°C. Season the lamb with salt, white pepper and 1 teaspoon of ground coriander. In a large ovenproof casserole pot, heat 2 tablespoons of the oil over high heat and brown the seasoned lamb shoulder on all sides to seal in the juices.
3. Remove the browned lamb to a dish. In the same casserole pot, heat the remaining 3 tablespoons of oil over medium-high heat and brown the onions with a pinch of salt for 13–14 minutes, until just a little past golden.
4. Add the garlic, chilli and ginger paste, and cook, stirring for another minute. Add all the spices – the cardamom, cinnamon, bay leaves, garam masala, cumin, fennel, turmeric, cloves, chilli flakes and black pepper. Cook, stirring, for another 2 minutes.
5. Add the crushed tomatoes, lemon juice, yoghurt and stock. Stir to make sure that all the flavours are distributed. Have a little taste and adjust for seasoning with salt and white pepper.
6. Return the shoulder to the casserole pot, nestling it into all that delicious liquid.
7. Cut a cartouche (a baking paper ‘lid’) to fit on the inside of the casserole pot like a tent atop the shoulder. Put the lid on the pot and bake in the oven for 3 hours.
8. Check the shoulder every hour and turn the casserole pot at 180 degrees, to ensure even heat distribution in the oven. The lamb should be very tender.
9. Allow the dish to cool completely, then refrigerate overnight to let the shoulder rest and come to full flavour maturity.
10. Before serving, remove any cold fat that has risen to the top of the casserole.
11. Pour over the rosewater, if using. Reheat, covered, at 180°C for 30–40 minutes.
12. Garnish with crispy fried onions, fresh herbs and rose petals, dried or fresh.
13. Serve alongside fragrant rice and fresh sambal-like salad.