Indian roast lamb shoulder with ginger and fresh turmeric

This irresistible roast lamb shoulder with ginger and fresh turmeric by food writer Roopa Gulati hails from northeast India.

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About Recipe
Indian roast lamb shoulder with ginger and fresh turmeric

This irresistible roast lamb shoulder with ginger and fresh turmeric by food writer Roopa Gulati hails from northeast India.

Ingredients :
  • 6 dried Kashmiri red chilies
  • 75g ginger root, peeled and roughly chopped
  • 15g turmeric root, peeled and roughly chopped
  • 4 tbsp sunflower oil
  • Juice of 2 limes
  • 2 tsp coarsely ground black peppercorns
  • 2 tsp sea-salt flakes
  • 2 tsp ground coriander
  • 1 tsp roasted and ground cumin seeds
  • 2 tsp caster sugar
  • 1kg onions, thickly sliced
  • 1 garlic bulb, cloves separated and peeled
  • 4 Indian bay leaves (tej patta) or 3cm cinnamon stick
  • 1kg bone-in lamb shoulder
  • 200ml chicken stock or water
Directions :

  1. Snip the tops off the chillies with scissors, shake out and discard most of the seeds, and soak the chillies in enough hot water to cover for 1 hour. Drain, reserving 4 tablespoons of the soaking water. Heat the oven to 220°C/200°C fan/gas 7.

  2. Put the ginger, turmeric and drained red chillies in a food processor and add the reserved soaking water, oil and lime juice. Process until smooth. (You can alternatively use a stick blender and a bowl for this.) Stir in the pepper, salt, coriander, cumin and sugar.

  3. In a roasting tin large enough to hold the lamb, mix the onions, peeled garlic cloves and the bay leaves (or cinnamon) with a quarter of the spice paste. Put the lamb on top of the onion mixture and spread the remaining spice paste over the shoulder. It’s a good idea to wear disposable gloves for this.

  4. Roast, uncovered, in the oven for 30 minutes. Pour over the chicken stock or water, cover the tin with foil and lower the heat to 160°C/140°C fan/gas 3. Continue cooking for 3 hours, until the lamb is so tender that it’s almost falling off the bone.

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