Recipes PULLED MADRAS SHOULDER OF LAMB
PULLED MADRAS SHOULDER OF LAMB
In the mood to entertain this winter? Our Madras shoulder of lamb hits the spot. It will feed a crowd of ten! Set a festive dinner table with plenty of glittering tealights and fun bright serviettes. Then load the table with warm, rich buttery rotis; chutney; raita and sambal and dig into pulled lamb gently flavoured with the spices of Madras.
- WHAT YOU WILL NEED -
- FOR THE PULLED LAMB
- FOR THE RIATA
- 2,5kg shoulder of lamb
- 1½ cups full cream plain yoghurt
- 2 cups finely chopped white onion
- pinch of salt
- 1 Tbsp vegetable oil
- 7cm piece of cucumber, seeds scooped out and grated or finely chopped
- 4 cloves garlic, finely minced
- 3 mint leaves, finely chopped
- 1 slightly heaped Tbsp grated fresh ginger
- FOR THE SAMBAL
- 2½ Tbsp Cape Herb & Spice MADRAS
- 2 large ripe red tomatoes, diced
- ½ cup plain yoghurt
- 1 large carrot, peeled and grated
- 1 tsp salt
- 1 small red onion, finely diced
- 1 lamb/mutton stock cube dissolved in 2 cups boiling water
- large handful of coriander, finely chopped
- 4 dried red chillies, torn in half
- 1 green chilli, finely chopped
- 4 large ripe red tomatoes, chopped
- TO SERVE
- 1 tsp cornflour dissolved in 1 Tbsp water
- Rotis, Chutney, Coriander, Raita and Sambal
- METHOD -
To make the shoulder of lamb:
Fry the onions over low heat in the vegetable oil until soft. Add the garlic and ginger and fry for a further minute. Remove from the heat, allow onions to cool to room temperature, then stir in the Cape Herb & Spice Madras Curry powder and the yoghurt. While the onion mix is cooling, trim off all visible fat on the shoulder of lamb. Spread the onion and yoghurt mix over the trimmed lamb and allow it to marinate for an hour.
Place the lamb in a large ovenproof casserole dish with lid and add the lamb stock, tomatoes and chillies. Cover and roast the shoulder of lamb for 3-4 hours in a cool 160 ˚C oven until the lamb is fall-of-the-bone soft. (Cook’s note: If you do not have a casserole with a lid and want to roast the lamb in a deep roasting tray, simply double seal it with two layers of tinfoil crimped tightly around the edges.)
Once the meat is soft, lift out the shoulder of lamb. Use two forks to pull the meat off the bone. Lamb is quite fatty, so even though you trimmed off any visible fat, the resultant cooking liquid will still contain some fat. Simply use a large spoon to gently scoop most of the fat off the cooking liquid. Place it back on the heat and stir in the cornflour slurry. Cook for a few minutes until the sauce starts to thicken a bit. Stir the sauce through the pulled lamb and it’s time to serve!
To make the raita and sambal:
Simply add all the ingredients for the raita together and do the same with the sambal.
Serve lamb up on a large platter in the middle of the table along with the raita, sambal, chutney and plenty of warm buttery rotis and let everybody help themselves.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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