Braised indian spiced shoulder of lamb

This is a blend of using typical indian curried sauce to braise a whole shoulder of lamb to achieve a a great result.

You will need to marinate your lamb in curry spices and garlic for at least 12hrs.

Ingredients.

• 1 whole boned shoulder of lamb. Scored along skin in diamond pattern and rubbed with curry spices and 1tbsp chopped garlic.
• 2 cloves of garlic
• 4 plum tomatoes peeled, deseeded and roughly chopped.
• 2litre chicken +beef stock 1/2 and 1/2.
• 1tbsp curry powder.
• 1 sliced onion
• seasoning
• 60g butter. + some for sweating off veg.
• 1tbsp tom puree
• 1 tbsp mango chutney
• seasoning to taste
• 25g fresh coriander + stems

Method

• Leave lamb to marinade for 12 hrs then seal in a pan until lightly browned all over.
• Leave to one side in a large deep casserole dish
• To make the sauce fry to onion and garlic on a low heat until soft.
• Add the curry spices and continue to heat for a further 1mins.
• add the tomato puree, stock and coriander stems.
• Bring to the boil and simmer for 3 mins.
• Pour over the lamb make sure it is covered if not add extra water.
• Braise in the oven for 4hrs at 160*c
• When cooked ie meat is tender Strain off the liquid ensuring you keep the onion stems etc. Leave lamb to rest for 30mins in a warm place ie freshly turned off oven.
• Place in a saucepan and bring the liquid to the boil.
• add the fresh tomatoes and continue to boil until reduced to around 500ml or until it becomes quite thick.
• Use a spoon to break up the tomatoes then add chutney. Continue to cook on a low heat for 3 mins
• add the coriander leaves and the 60g butter. Stir in until butter is melted.
• Slice lamb serve immediately with sauce over the top.

Goes great with Pilau rice and Nan