The Indian spices give this slow cooker recipe another dimension. You can also oven-cook this recipe.
- 1.5kg shoulder of lamb
- Good pinch of saffron
- 1 onion, finely sliced
- 2.5cm piece fresh ginger, cut into matchsticks
- 2 garlic cloves
- 1 tsp chilli flakes
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
For the sauce
- 150ml Greek yogurt
- 1 garlic clove, crushed
- Handful fresh mint, chopped
- 1. Brown the shoulder of lamb all over in a hot frying pan over a medium-high heat, then place it in your slow cooker. Soak the saffron in 2 tbsp warm water and set aside.
- 2. Blitz all the remaining ingredients in a blender until you have a rough paste. Add the saffron and its soaking water and blitz again. Season well, then spread all over the surface of the lamb shoulder.
- 3. Cover with the lid and cook on the low setting for 8-9 hours. When it is cooked and meltingly tender, remove the lamb from the slow cooker.
- 4. Mix the yogurt with the garlic and mint and season well. Serve the lamb with the garlic sauce, and accompany with some couscous, if you like.
Per serving: 379kcals, 20.4g fat (9.2g saturated), 46.1g protein, 3.8g carbs, 2.2g sugar, 0.5g salt
For oven cooking, preheat the oven to 160°C/fan140°C/gas 3. Follow the recipe, but place everything in an ovenproof dish. Cover tightly with foil and cook for 4 hours until really tender.
Australian Shiraz-Cabernet is a winner here, with
its concentrated flavours of blackcurrant and spice.