Ingredients

The following ingredients have 6 Servings
  • 5 cloves garlic, finely grated
  • 12cm piece ginger, finely grated
  • 2 tbsp salt flakes, plus extra
  • 1 lemon, zest and juice
  • 3 tbsp <strong><a href="http://www.goodfood.com.au/good-food/cook/recipe/garam-masala-20130507-2j4cz.html?rand=1368084122294">garam masala</a></strong>
  • 5 tbsp plain yoghurt
  • About 2.5kg whole lamb shoulder, bone in
  • 80ml extra virgin olive oil
  • 3 brown onions, sliced in rings
  • 1 bunch coriander, picked
  • 4 limes
  • 500ml sheep's milk yoghurt or other yoghurt, hung in a cheesecloth to drain and thicken

Instruction

  • <p><strong>1.&nbsp;</strong>Combine the garlic, ginger, salt, lemon juice and zest, garam masala and yoghurt.</p> <p><strong>2.&nbsp;</strong>Make incisions all over both sides of the lamb with a sharp knife and massage the yoghurt mix over it. Cover and marinate in the fridge overnight.</p> <p><strong>3.&nbsp;</strong>The next day, remove the shoulder from the fridge and place in a baking dish with the fat-side up. Allow to sit at room temperature for an hour. Preheat the oven to 150C fan-forced or 170C conventional.</p> <p><strong>4.&nbsp;</strong>While the lamb sits, in a large frying pan over medium heat add the oil and fry the onions until golden brown. Season. Set half aside for garnish, scatter the rest over the lamb.</p> <p><strong>5.&nbsp;</strong>Add 450ml of water to the baking tray, cover the whole tray tightly with baking paper and foil and cook for four hours.</p> <p><strong>6.&nbsp;</strong>Check the lamb - it should be meltingly tender. Remove the foil and paper, sprinkle over the remaining onions and cook for a further 30 minutes at 170C to brown and crisp up.</p> <p><strong>7.&nbsp;</strong>Strain off the juices in the tray, skim off any fat and serve with the meat. Garnish with coriander leaves and lime wedges, with the drained yoghurt on the side.</p> <p>&nbsp;</p>