Justin Narayan is a cook, TV personality, cookbook author and youth pastor.
Today, Justin is cooking slow-cooked lamb curry with masala potatoes
Instead of a ‘saucy’ curry this is more dry curry with slow-cooked lamb shoulder.
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Recipe below:
Slow Roast Lamb ‘Curry’ with Mint Rice
Serving a whole lamb shoulder at the table is always a special moment; it’s a bit of theatre at dinner.
If you’re Greek, you’ve probably had that experience many times, but we never ate lamb shoulder.
I’d see it in restaurants and on TV, and I wanted to experiment with the same amazing cut, but with the spices and flavours of an Indian lamb curry.
As lamb is quite gamey, it can take a lot of spice. To be honest, this recipe came from laziness.
It’s easy: just marinate the day before everyone comes over, then on the day, put it in the oven, cook rice and the prep is done.
Go hang out with friends for two to three hours then, after you’ve finished that last game of Catan, dinner is ready.
I’m busy, everyone is. Make it easy. The mint rice adds freshness and texture. Plus, mint and lamb is such a classic combo.
If you want to pimp it up even more, serve it with some chilli chutney and pickles. Get it all in there.
Serves 4-6 × Active time 20 minutes × Total time 3 hours 30 minutes + 2 hours -overnight marinating
1 lamb shoulder (1.5–2 kg/3 lb 5 oz–4 lb 8 oz)
400 g (14 oz) can diced tomatoes
MARINADE
10 g (¼ oz) fresh ginger, finely grated, or 1 teaspoon ginger paste (page 59)
8–9 garlic cloves, crushed, or 1¼ tablespoons garlic paste (page 59)
1½ teaspoons smoked paprika
1 teaspoon chilli flakes
2 teaspoons flaky sea salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons ground cumin
1 tablespoon lemon juice (from about ½ lemon)
1/3 cup (80 ml) light olive oil
MINT RICE
1 cup (200 g) basmati rice
1 tablespoon lemon juice (from about ½ lemon)
100 g (3½ oz) roast slivered almonds
1 bunch of fresh mint, leaves picked
TO SERVE
1 small bunch of fresh coriander (cilantro), leaves picked
Flaky sea salt, to season
METHOD
Place all the marinade ingredients in a large bowl and mix well.
Pat dry the lamb with paper towel, then place in the bowl and massage in the marinade.
Allow it to marinate in the fridge for 2 hours or overnight (the longer the better the flavour and texture).
Preheat the oven to 160°C (320°F). In a deep baking tray, add the tomatoes, then half-fill the can with water (I always like to fill the empty tomato can with water to get every last ounce of tomato) and pour into the tray.
Place the lamb on the tray and tightly cover with baking paper, then foil. Roast until the lamb falls apart with the prod of a fork, about 3 hours.
Take out the lamb and crank the oven to 250°C (480°F). Remove the foil and baking paper, then put the tray back in the oven and roast until nicely charred and caramelised, about 15–20 minutes.
Allow the lamb to rest for 15–20 minutes.
Meanwhile, make the mint rice. Cook the rice according to page 28, then pour over the lemon juice, add the almonds and mint and mix.
Pour any of the rich tomato sauce from the lamb tray into a jug.
Bring the lamb to the dining table, family style, and shred with tongs or two forks.
Pour the tomato sauce over the shredded lamb and garnish with fresh coriander and flaky sea salt. Serve with the mint rice and enjoy.