Spiced roasted shoulder of lamb with red lentil dal
Shredded shoulder is marinated in spicy yoghurt for flavour and tenderness in this stunning recipe. Here served with red lentil dal and homemade flatbreads.
Ingredients
For the lamb
- 2 garlic cloves, crushed
- 2cm/¾in piece ginger, peeled and grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp red chilli powder
- 2 tbsp garam masala
- 500ml/18fl oz plain yoghurt
- 1 lemon, juice only
- salt and pepper
- 1 lamb shoulder
- 1 tbsp ghee
For the red lentil dal
- 200g/7oz red lentils
- 3cm/1¼in piece fresh root ginger, peeled
- 1 tsp ground turmeric
- 2 tbsp ghee
- 1 onion, finely chopped
- 1½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 3 garlic cloves, finely chopped
- 1 fresh red chilli, finely chopped
- 2 tomatoes, roughly chopped
- 2 tbsp chopped fresh coriander, to garnish
For the flatbread
- 200g/7oz plain flour
- ½ tsp salt
- 2 tbsp melted ghee
Method
For the lamb, combine the garlic, ginger, cumin, coriander, chilli powder, garam masala, yoghurt, lemon juice, salt and pepper in a large bowl.
Place the lamb onto a large baking tray and spread the marinade all over. Cover with cling film and refrigerate for at least two, but no more than 24 hours. Just before placing the lamb in the oven scrape off any marinade left on the lamb, otherwise it will burn.
Preheat the oven to 170C/320F/Gas 3. Roast the lamb for 3-4 hours, depending on the weight of the shoulder and how well-done you like it. Once the lamb is cooked, brush with a tablespoon of melted ghee.
For the red lentil dal, place the lentils, ginger and turmeric into a saucepan, cover with water and bring to the boil. Skim any scum from the surface, and then reduce the heat until the mixture is simmering. Simmer the lentils for 25-30 minutes, or until tender. Drain well.
Meanwhile, heat a frying pan until hot, add the ghee and the finely chopped onion, ground cumin, ground coriander and chilli powder and cook for 2-3 minutes. Add the garlic and fresh red chilli and cook for a further 1-2 minutes, or until softened.
Add the tomatoes and cook for 1-2 minutes, or until the tomatoes have broken down and the mixture has thickened slightly. Add the cooked, drained lentils and stir to combine. Season, to taste, with salt and freshly ground black pepper. Set aside.
For the flatbread, place the flour in a medium bowl, add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into four.
Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with melted ghee.
To serve, shred the meat from the cooked lamb and serve with the red lentil dal. Garnish with the fresh coriander. Serve the flatbreads on the side.
