Serves : 4 – 5 servings
Ingredients :
Ingredients :
- EXTRA VIRGIN RAPESEED OIL 1 tablespoon
- SHOULDER OF LAMB about 1.5kg (3lb 5oz), boned, rolled and tied
- CINNAMON STICK 7.5cm (3in) piece
- DRIED RED CHILLIES (preferably Kashmiri) 2, broken into pieces
- GINGER AND GARLIC PASTE 1 tablespoon
- WATER 100ml (3½fl oz)
- GROUND CUMIN 1 teaspoon
- GROUND CORIANDER 2 teaspoons
- SALT 1 teaspoon, or to taste
- BLACK PEPPERCORNS 3, lightly crushed
- ROAST POTATOES to serve (optional)
- SHOULDER OF LAMB about 1.5kg (3lb 5oz), boned, rolled and tied
- CINNAMON STICK 7.5cm (3in) piece
- DRIED RED CHILLIES (preferably Kashmiri) 2, broken into pieces
- GINGER AND GARLIC PASTE 1 tablespoon
- WATER 100ml (3½fl oz)
- GROUND CUMIN 1 teaspoon
- GROUND CORIANDER 2 teaspoons
- SALT 1 teaspoon, or to taste
- BLACK PEPPERCORNS 3, lightly crushed
- ROAST POTATOES to serve (optional)
Preparation Method :
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Heat the oil in a pressure cooker or large flameproof casserole dish and brown the lamb well on all sides. Transfer to a roasting tray and place in the oven for 20 minutes.
- Add the cinnamon stick and red chillies to the oil left in the pan and sauté until sizzling and aromatic. Stir in the Ginger and Garlic Paste and measured water. As soon as the water boils, add the cumin, coriander, salt and crushed peppercorns, and simmer for 5–10 minutes, until the masala starts to form and oil oozes out again.
- If using a pressure cooker, transfer the lamb to it, adding a little more water if needed. Seal tightly and bring up to pressure. Alternatively, return the meat to the casserole and cover with a tight-fitting lid. In either case, cook over a low heat for 20 minutes.
- Remove the lamb from the sauce (allowing the pressure cooker to cool first), cover it with foil and let it rest for at least 10 minutes.
- Meanwhile, you can discard the cinnamon stick and purée the sauce if you wish. Taste and adjust the seasoning as necessary.
- Carve the rested meat and serve with your chosen accompaniments, such as roast potatoes.
- Heat the oil in a pressure cooker or large flameproof casserole dish and brown the lamb well on all sides. Transfer to a roasting tray and place in the oven for 20 minutes.
- Add the cinnamon stick and red chillies to the oil left in the pan and sauté until sizzling and aromatic. Stir in the Ginger and Garlic Paste and measured water. As soon as the water boils, add the cumin, coriander, salt and crushed peppercorns, and simmer for 5–10 minutes, until the masala starts to form and oil oozes out again.
- If using a pressure cooker, transfer the lamb to it, adding a little more water if needed. Seal tightly and bring up to pressure. Alternatively, return the meat to the casserole and cover with a tight-fitting lid. In either case, cook over a low heat for 20 minutes.
- Remove the lamb from the sauce (allowing the pressure cooker to cool first), cover it with foil and let it rest for at least 10 minutes.
- Meanwhile, you can discard the cinnamon stick and purée the sauce if you wish. Taste and adjust the seasoning as necessary.
- Carve the rested meat and serve with your chosen accompaniments, such as roast potatoes.
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