Slow-roasted shoulder of lamb
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Lamb kuttu roti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 black cardamom pod
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 curry leaves
- thumb-sized piece gingergrated
- 1 garlic clove
- 1 tbsp groundnut oil
- 2 rotistorn into small pieces
- 1 green chillifinely sliced
- 1 carrotpeeled and sliced into thin strips
- ¼ white cabbageshredded
- 250g leftover lamb shoulder
- 2 eggslightly whisked
- 3 spring onionsfinely sliced
- small bunch corianderto serve
- limewedges, to serve
For the curry sauce
- 200ml coconut milk
- 1 tsp curry powder
- 1 tbsp soy sauce
- 1 tbsp tomato purée
Nutrition: per serving
- kcal911
- fat60g
- saturates32g
- carbs42g
- sugars14g
- fibre9g
- protein47g
- salt2.5g
Method
step 1
Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.
step 2
Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.
step 3
Stir together the ingredients for the curry sauce and have all your other ingredients ready.
step 4
Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.
step 5
Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.
