Spiced roast lamb

Name: Spiced roast lamb
Total time: 4 h 40 min
Yield: 10
Cuisine: indian
Ingredients: 1 x 2.5 kg shoulder of lamb bone in; 1 handful of curry leaves; olive oil; 1 bunch of fresh coriander (30g); extra virgin olive oil; 5 cm piece of ginger; 1 bulb of garlic; 1 large red onion; 2 fresh green chillies; 50 g ground almonds; 2 tablespoons fat-free natural yoghurt; 1 tablespoon brown mustard seeds; 1 tablespoon white wine vinegar; 3 cm piece of ginger; 8 cloves of garlic; 1 fresh green chilli; 1 heaped tablespoon brown mustard seeds; 1 handful of curry leaves; 4 large ripe tomatoes; 1 x 400 ml tin of light coconut milk; white wine vinegar or ½ a lemon

Marinated & served with an epic sauce

Gluten-freegf

“Sunday roast meets Friday night curry in this spectacular dish. Marinate the lamb in a wonderful mix of spices, then roast low and slow for tender meat that’s gnarly, sticky and sweet. Serve on a platter of epic sauce – what’s not to love? ”

Serves 10

Cooks In4 hours 40 minutes plus marinating

DifficultyNot too tricky

Dinner Party Father's day Indian Tomato Curry Sunday lunch

Nutrition per serving

Calories 358 18%
Fat 26.3g 38%
Saturates 12g 60%
Sugars 3.2g 4%
Salt 0.2g 3%
Protein 25.3g 51%
Carbs 6.1g 2%
Fibre 1g -

Of an adult's reference intake

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

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Ingredients

1 x 2.5 kg shoulder of lamb , bone in
1 handful of curry leaves
olive oil
1 bunch of fresh coriander , (30g)
extra virgin olive oil
MARINADE
5 cm piece of ginger
1 bulb of garlic
1 large red onion
2 fresh green chillies
50 g ground almonds
2 tablespoons fat-free natural yoghurt
1 tablespoon brown mustard seeds
1 tablespoon white wine vinegar
SAUCE
3 cm piece of ginger
8 cloves of garlic
1 fresh green chilli
1 heaped tablespoon brown mustard seeds
1 handful of curry leaves
4 large ripe tomatoes
1 x 400 ml tin of light coconut milk
white wine vinegar or ½ a lemon

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Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

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Method

To make the marinade, peel the ginger, garlic and onion, and deseed the chillies. Place it all in a food processor with the rest of the marinade ingredients and blitz until smooth.
Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one.
Sit the lamb in a snug-fitting roasting tray and massage half the marinade all over it. Pour the remainder around the lamb in the tray, then cover and marinate in the fridge for at least 2 hours, preferably overnight.
When ready to cook, preheat the oven to 220ºC/425ºF/ gas 7 and remove the lamb from the fridge to come up to room temperature.
Drizzle the lamb with olive oil and add a splash of water to the tray, then roast for 30 minutes.
Reduce the oven temperature to 130ºC/250ºF/gas ½ and roast for a further 2 hours 30 minutes to 3 hours 30 minutes, or until the meat is tender and falls away from the bone.
Remove the lamb to a board, cover with tin foil and leave to rest for 15 minutes. Meanwhile, make the sauce. Peel the ginger and garlic, deseed the chilli, then finely slice it all.
Transfer any excess fat from the roasting tray to a small jar to use another time, then place the tray over a medium heat on the hob. Stir in the mustard seeds and curry leaves for 1 minute, then add the ginger, garlic and chilli. Cook for 2 to 3 minutes, or until softened and lightly golden.
Roughly chop and add the tomatoes, then stir in the coconut milk and simmer for a few minutes, or until thickened and reduced, stirring occasionally. Season to perfection with sea salt, black pepper and a splash of vinegar or a squeeze of lemon juice, then pour on to a large serving platter.
Place the lamb on top, pick over the coriander leaves, drizzle with a little extra virgin olive oil, and place in the middle of the table, ready to be sliced and served. Good with all the trimmings – rice, chapattis or poppadoms and a fresh zingy salad.