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
(sh) 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.
- 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.