CHARCOAL SMOKED LAMB SHOULDER

CHARCOAL SMOKED LAMB SHOULDER

Masterchef Professional 2019 finalist Arbinder Dugal has provided us with this delicious recipe to try out as an alternative for your Easter table!

MAIN INGREDIENTS 1.-5 - 2.5kg Lamb Shoulder 30 g ginger garlic paste 30 g green chilli paste 20 ml lemon juice 1 g saffron 200g brown onion paste 5 g green cardamom powder 5 g nutmeg powder 3 g clove powder 40 ml pure mustard oil 50 g poppy seed paste 100 g cashewnut paste Burned Charcoal (1 small piece) 3 g rose petals, 20 g butter 250 g greek yoghurt 3 whole cloves Foil paper, Salt to taste

MINT CHUTNEY INGREDIENTS 200 g fresh mint 100 g coriander 2 green chillies, 10 g ginger 1 lemon, Salt to taste 200 g greek yoghurt 1 tbsp chaat masala 1/2 tsp red chilli powder

METHOD

1. Ask your butcher to make some slits with a knife along the bone of a lamb shoulder so that the meat absorbs the marinade.

2. Marinate the lamb shoulder with the rest of the marinade. Burn charcoal on gas until red in colour. Smoke the lamb shoulder with burned charcoal by keeping it in small bowl with butter and cloves. Cover it with sliver foil so bowl retains the smoke and the taste of charcoal.

3. Place a rack in middle of the oven; preheat to 170 degrees. Transfer lamb shoulder to a roasting pan and pour in 3 cups of water. Cover tightly with foil and cook, turn lamb and rotate pan halfway through until meat is almost falling off the bone, (approx. 3–3½ hours). Remove lamb from oven and turn up heat to broil (or to highest heat).

4. Discard foil, transfer lamb to a cutting board, and pour off liquid in pan.

5. Return lamb to pan; roast, uncovered, until nicely browned (approx. 5 minutes)

Serve with mint flavour duck fat roast potatoes.

FOR THE MINT CHUTNEY: Blitz all the ingredients in blender to make a paste and mix in bowl with Greek yoghurt using a whisk. Check seasoning and serve with tandoori lamb shoulder.

84 / Aspire / April 2020