Indian-spiced lamb shoulder

Name: Indian-spiced lamb shoulder
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6
Ingredients: 2 tsp coriander seeds; 1 tbsp fennel seeds; 2 tsp cumin seeds; 1 cinnamon stick; ½ tsp ground cloves; 15 cardamom pods, seeds only; ½ tbsp chilli flakes; 2 tsp ground turmeric; 2 tbsp Vegetable oil; 4 onions, sliced; 6 clove/s garlic, crushed; 30 g ginger, peeled and finely chopped; 1 green chilli, finely chopped; 4 bay leaves; 400 ml cans coconut milk; 2 kg lamb shoulder, fat trimmed

This rich dish by James Cochran is meltingly tender and full of aromatic Indian spices. Enjoy it alongside steamed jasmine rice and greens, maybe with a light Pinot Noir or a refreshing beer.

5 out of 5 stars(3) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook4 hrs 30 mins
Total time4 hrs 45 mins
Plusstanding

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Ingredients

2 tsp coriander seeds
1 tbsp fennel seeds
2 tsp cumin seeds
1 cinnamon stick
½ tsp ground cloves
15 cardamom pods, seeds only
½ tbsp chilli flakes
2 tsp ground turmeric
2 tbsp Vegetable oil
4 onions, sliced
6 clove/s garlic, crushed
30g ginger, peeled and finely chopped
1 green chilli, finely chopped
4 bay leaves
2 x 400ml cans coconut milk
2kg lamb shoulder, fat trimmed

To serve

2 tbsp desiccated coconut, toasted
2 red chillies, thinly sliced
2 tbsp Cooks' Ingredients Crispy Fried Onions
⅓ x 25g pack coriander, leaves picked
1 unwaxed lime, zest

Method

Put a frying pan over a medium-low heat and toast the coriander, fennel and cumin seeds, cinnamon stick, cloves, cardamom seeds and chilli flakes for 2 minutes or until fragrant. Remove the cinnamon stick (set aside), then transfer to a food processor or pestle and mortar and blend with the turmeric to a coarse powder.
Heat the oil in a large flameproof casserole (large enough to hold the lamb). Add the onions, garlic, ginger and chilli; cook over a medium-low heat for 10 minutes until softened. Stir in the blended spices, reserved cinnamon stick, the bay leaves and coconut milk, then bring to the boil. Preheat the oven to 170°C, gas mark 3.
Season the lamb with salt, then lower into the spiced coconut milk and cover with a tight-fitting lid. Transfer to the oven and cook for 4 hours, then increase the oven temperature to 220°C, gas mark 7, remove the lid and cook for a further 15 minutes until nicely caramelised on top.
Remove from the oven and allow to stand for 10 minutes. Transfer the lamb to a large serving dish and spoon over the sauce. Sprinkle with the toasted desiccated coconut, sliced red chillies, crispy onions, coriander and lime zest. Serve with steamed jasmine rice, if liked.