Spiced Shoulder of Lamb

Most Parsee, Goan, East Indian and Anglo-Indian homes eat roasted lamb or mutton very often, and each family uses its own secret combination of spices. They also tend to part-steam the meat after its initial roasting because it tenderises it more quickly and saves energy.

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Ingredients

lamb shoulder 1500 g
Maris Piper potatoes 1 kg (chopped)
black peppercorns 3 (crushed)
ground coriander 2 tsp
ground cumin 1 tsp
garlic cloves 115 g
ginger 115 g
green beans 120 g
chilli flakes 2
cinnamon stick ½

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Heat a roasting tin for the maris piper potatoes.
Prepare the ingredients by boning, rolling and tying the lamb. Lightly crush the black peppercorns.
To make the ginger and garlic paste, put the garlic cloves and the ginger into a blender. Add a dash of olive oil and water and blitz to a puree. If too thick, add more water and a little more oil until it's a smooth consistency. Keep a tablespoon of the paste for this recipe and transfer the rest to a sterilised jar. Cover with a layer of olive oil to preserve, seal tight and store in the fridge for up to 3 months.
For the roast potatoes, peel and cut the potatoes and boil them vigorously in salted water for 3-5 minutes.
Drain the potatoes and let them steam dry for a few minutes in a colander. Pour some olive oil over the potatoes and add them to a baking tray. Bake in the oven for 45 - 50 minutes, until cooked through and golden.
Heat a dash of 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 crushed chillies to the pan and sauté until sizzling and aromatic. Stir in the ginger and garlic paste with a dash of water. Add the cumin seeds, ground coriander, a pinch of salt and the crushed black peppercorns.
Simmer for 5–10 minutes. If using a pressure cooker, transfer the lamb shoulder to it, adding a little more water if needed. Seal tightly and bring up to pressure.
Alternatively, return the lamb to the casserole and cover with a tight-fitting lid. In either case, cook over a low heat for 20 minutes.
Remove the lamb shoulder from the sauce (allowing the pressure cooker to cool first), cover it with foil and let it rest for at least 10 minutes. While you wait boil the green beans in water with a pinch of salt, until softened.
Once rested, carve the lamb and serve with the roast potatoes and green beans.

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