Mile & Bite Health Coaching
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!
Ingredients
1 lamb shoulder, about 1kg
1 large onions, peeled & quartered
Marinade:
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.
Preparation
Step 1
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.
Step 2
Rub the marinade paste all over the lamb (please wear gloves!) and tuck any bits and pieces into the slits in the meat.
Step 3
Cover & marinade for 1 -2 hrs in the fridge (note this is optional).
Step 4
When ready, preheat oven to 150°C .
Step 5
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.
Step 6
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.
Step 7
Baste the lamb then return it, uncovered, to the oven. Cook for a further 30 minutes until tender.
Step 8
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.