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Once you have cooked Lamb Shoulder this way there will be no turning back. The succulent meat simply falls apart with two forks and the flavour of the spices is just gorgeous. It’s a lovely way to feed guests over the weekend with Indian bread, cucumber Raita and a lovely vegetable side. Perfect! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Shoulder of lamb (1.5-2kg to serve 4)⠀
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Marinade⠀
2 tbsp Greek Yogurt - @timsdairyyogurt
Juice of half a lemon⠀
Thumb sized piece grated ginger⠀
4 cloves garlic crushed⠀
2 finely chopped chillies
2 tsp medium curry powder⠀
1 tsp ground coriander⠀
1 tsp ground cumin⠀
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 220 degrees
Mix the marinade ingredients together and smear over the lamb. Season generously.⠀
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Place in the oven for 20 minutes. Cover with foil and turn down the heat to 140 for 4-5 hours or until meat is tender.
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Serve with okra aubergine and chickpeas.
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