About the Recipe
I can never get bored of slow cooking meat with turmeric and other spices for they always make a divinely delicious, aromatic and crowd pleasing dish. It looks time consuming but there is little hands-on work. You even can go for a run and a nice
long stretch as the lamb slow cooks for hours. Hope you enjoy this nutritious post run treat!
1 lamb shoulder, about 1kg
1 large onions, peeled & quartered
3 garlic cloves, peeled & sliced
2 tbsp finely chopped fresh ginger
2 tsp pink salt
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp ground black pepper
1 tsp paprika or chilli flakes
1-2 tbsp olive oil or ghee
1 bunch of freshly chopped coriander
1 to 2 cups of water or bone broth.
Use a sharp knife to score and make thin little slits on the lamb. Add all marinade ingredients in a bowl and mix to combine.
Wear gloves for the next step if you don't want yellow fingers.
Rub the marinade paste all over the lamb (please wear gloves!) and tuck any bits and pieces into the slits in the meat.
Cover & marinade for 1 -2 hrs in the fridge (note this is optional).
When ready, preheat oven to 150°C .
Place the onion on the bottom of a greased roasting pan or a dutch oven. Put the lamb on top. Pour water or bone broth into the side of the roasting pan. Tightly cover the roasting pan with thick foil or a lid.
Slow-roast for 3 hours until the meat is fork tender. After that, raise the oven temperature to 180°C. Remove the foil or lid, skim off the fat and add more water if needed.
Baste the lamb then return it, uncovered, to the oven. Cook for a further 30 minutes until tender.
You can serve the lamb as is.
Or you can make the gravy to serve with the lamb. First, lift the lamb out onto a serving dish and cover with foil to keep warm. Then drain the cooking liquid from the roasting pan into a saucepan. Add 1 tablespoon of starch, salt and pepper, stir gently and heat over the stove on low for a couple of minutes until dissolved. Serve lamb with this gravy.