Loading   
X

WELCOME TO PICK N PAY ONLINE

Register for your account and unlock the full Pick n Pay Online and mobile experience.

To get started, tell us if you have a smart shopper card.

YES NO

Fresh Living Network
Five-hour Indian-spiced lamb shoulder

Five-hour Indian-spiced lamb shoulder

Five-hour Indian-spiced lamb shoulder A fantastic alternative to curry when served with rotis or naans and sambals.
4
RECIPE TYPE:Mains
 
Method
  • Using a sharp knife, make slits all over lamb.
  • Place paste ingredients into a blender and blitz until smooth. Rub lamb with paste, making sure you work it into all the slits.
  • Marinate for at least 1 hour.
  • Preheat oven to 160ºC.
  • Place onion and potatoes into a roasting tray and top with lamb.
  • Pour stock around (not over) lamb. Tightly cover with foil.
  • Roast for 4½ hours, then remove foil and increase oven temperature to 180ºC and allow meat to brown for 30 minutes.
  • Shred meat and serve drizzled with pan juices.


More good ideas

  • Use a leg of lamb or shanks if you prefer.
  • Serve with an Indian-style salad of chopped onion, tomato, cucumber, coriander, mint and plain yoghurt.
Buy all the products featured in this recipe from our online shop now: www.picknpay.co.za/shop.

Read our recipe disclaimer here

comments comments
 
ADD YOUR COMMENTSUser Comments