You Will Need:

Sauce

3 onions, chopped
2 t (10 ml) Ina Paarman’s Masala Spice
3 T (45 ml) butter
1 T (15 ml) grated fresh ginger
5 garlic cloves, finely chopped (optional)
1 small chilli, finely chopped
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
400 g tin chopped tomatoes
1 x 250 ml Ina Paarman’s Durban Curry Cook-In Sauce or Tikka Curry Cook-In Sauce
3 T (45 ml) Ina Paarman’s Coriander Pesto

Ina’s Tip

The flavour of olive oil is lost in a curry, so rather use canola oil.

Method:

Lamb

Rub the shoulder on all sides with Garlic Pepper Seasoning, lightly oil the meat and leave to stand at room temperature for 30 minutes.

Adjust the oven rack to one setting below the middle and preheat to 150 °C.

Build a platform in a roasting pan with onions and garlic. Place the meat on this vegetable base. Mix the Liquid Beef Stock with the water and pour in on the side. Cut a generous length of baking paper and wet it under the cold tap. Drape the paper over the meat and tuck it in around the outside of the pan. Place lamb in the oven for 4 hours or until very tender and pulling away from the bones.

Lift the shoulder out of the pan, while still luke warm pull the meat from the bone, flake and place meat in a medium size mixing bowl. Strain the stock from the roasting pan. Discard the solids. Spoon excess fat from the stock and pour stock over the meat.

Curry Sauce

Sauté the onions seasoned with Masala Spice in the butter until golden. Add the ginger, garlic and chilli if using and stir-fry for a few seconds to develop flavour. Add Sun-dried Tomato Pesto, chopped tomatoes and Durban Curry Cook-In Sauce or Tikka Curry Cook-In Sauce. Spoon the meat and all it's gravy with the curry sauce, stir and reheat. Stir in the Coriander Pesto and taste for seasoning.

Serve with Basmati rice or Lentil Rice, naan bread and sambals of your choice.