Curry Roast Lamb

I love a good curry me. I also love a nice roast dinner. So how about combining the two?

This recipe is perfect for a nice bit of lamb shoulder with a big bone in it, the meat simply falls off and the meat is nice and soft for children.

The amounts here are for a small piece of shoulder. Just about fed two adults and two toddlers with a tiny meal for lunch with the leftovers. Adjust slightly for a larger joint remembering it is not an exact science.

Start by turning the oven on to about 220 degrees (maximum in old money)

Crush about 6 cloves garlic. I like garlic so I would use a lot but reduce the amount if you prefer less of a garlicky mouth the next day.

Using a pestle & mortar or equivalent, roughly grind 1tbsp coriander seeds, 2-3 tsp cumin seeds & 3 cloves allspice.

Mix seeds in a roasting tin with garlic and add 2 tsp paprika, 1 tsp fenugreek & however much chilli floats your boat. I like it hot but my children don't. 1 tsp mild chilli powder is all I'm allowed 😒. Pour in a couple tablespoons of olive oil; just enough to make a nice thick paste.

Stab the lamb before you smear the paste over it, working the mix into all cracks in the joint. If you can, leave to marinade as long as possible.

In the meantime, slice an onion, a couple of sticks celery, a large carrot, a bell pepper & maybe a fennel if your tin is large enough. Layer on the bottom of the tin giving a little mix to infuse the paste. Put the joint on top of the veg. Pour in a glass of red wine. (TIP: Put the last of your red wine from each bottle in a container & freeze. You can then just put a frozen block of wine in when you need it)

Now take some foil, cover & seal the joint in the tin. Put in the (now very hot) oven and turn the heat down to about 160 degrees. Leave to cook for hours. My little joint took about 2 hours.

When cooked, put the meat aside to cool. You should be able to just pick the bone out. When cooled it is nice to flake into bite size chunks.

Drain the juice from the veg & mix with about 2 tsp flour to thicken. This is a lovely gravy

Mix some fresh coriander leaves & a squeeze of lemon juice into the veg.

Serve with a nice sweet potato mash or roasties (cover roasties with a touch of the paste before roasting) or some of your favourite naans/chapati.

Enjoy 😉


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