Curried Lamb Shoulder
This slow roasted lamb shoulder with curry flavours is one of the most outstanding recipes we have developed this year. A homegrown South African recipe based on traditional tastes.
- Serves: 6
- Recipe Category: Meat lamb, Traditional homegrown south african recipes
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Products in this recipe:
Masala Spice, Green Onion Seasoning, Tikka Curry Cook In Sauce, Durban Curry Cook-In Sauce, Sun-dried Tomato Pesto, Chicken Flavour Stock Powder, Coriander Pesto
You Will Need:
Method:
Toss the garlic slivers with 1 t (5 ml) Masala Spice to coat well. Lard the boned lamb and extra shank, all over with the seasoned slivers of garlic. Season meat generously with more Masala Spice, rub it in well.
Refrigerate lamb and bones open on a small rack to allow the air to circulate, the outside will dry and the flavours will develop. Leave in the fridge for 8 - 24 hours. Adjust the oven rack to one slot below the middle position and preheat oven to 160 °C.
Place onions and lamb bones in a roasting dish, season with Green Onion Seasoning. Position the meat on the bed of onions and lamb bones. In a large jug mix Tomato Pesto, chopped tomatoes, Chicken Stock Powder and hot water.
Pour this mixture around the lamb. Cover the pan with wet baking paper and roast for 2½ - 3 hours. Remove the paper and coat the lamb with the Tikka Sauce or Durban Curry Cook-In Sauce mixed with the Coriander Pesto and olive oil. Increase the oven temperature to 180 °C and roast open for a final 30 minutes.
Rest, tented with baking paper, for 10 minutes. Serve with pan gravy, coconut rice and sambals.
Curried Lamb Shoulder
This slow roasted lamb shoulder with curry flavours is one of the most outstanding recipes we have developed this year. A homegrown South African recipe based on traditional tastes.
- Serves: 6
- Recipe Category: Meat lamb, traditional homegrown south african recipes
-
Products in this recipe:
Masala Spice, Green Onion Seasoning, Tikka Curry Cook In Sauce, Durban Curry Cook-In Sauce, Sun-dried Tomato Pesto, Chicken Flavour Stock Powder, Coriander Pesto
You Will Need:
Method:
Toss the garlic slivers with 1 t (5 ml) Masala Spice to coat well. Lard the boned lamb and extra shank, all over with the seasoned slivers of garlic. Season meat generously with more Masala Spice, rub it in well.
Refrigerate lamb and bones open on a small rack to allow the air to circulate, the outside will dry and the flavours will develop. Leave in the fridge for 8 - 24 hours. Adjust the oven rack to one slot below the middle position and preheat oven to 160 °C.
Place onions and lamb bones in a roasting dish, season with Green Onion Seasoning. Position the meat on the bed of onions and lamb bones. In a large jug mix Tomato Pesto, chopped tomatoes, Chicken Stock Powder and hot water.
Pour this mixture around the lamb. Cover the pan with wet baking paper and roast for 2½ - 3 hours. Remove the paper and coat the lamb with the Tikka Sauce or Durban Curry Cook-In Sauce mixed with the Coriander Pesto and olive oil. Increase the oven temperature to 180 °C and roast open for a final 30 minutes.
Rest, tented with baking paper, for 10 minutes. Serve with pan gravy, coconut rice and sambals.