Lamb shoulder
FOR THE MARINADE
5 garlic cloves, grated
2 tablespoons smoked paprika
1 tablespoon mild Madras
curry powder
½ tablespoon ground black pepper
3cm piece of fresh ginger, grated
1 tablespoon baharat
Juice of 1 lemon
1 tablespoon tomato purée
2 tablespoons red pepper paste
Good pinch of salt
150ml olive oil
Mix together all the marinade ingredients in a large container. Rub the marinade all over the lamb so it’s completely covered. Cover and marinate in the fridge for a minimum of 4 hours, ideally overnight.
TO MAKE
.5–2kg lamb shoulder, bone in
10 garlic cloves, peeled
4 sprigs of thyme
4 sprigs of rosemary
When you’re ready to cook, preheat the oven to 160°C/Fan 140°C/ gas 3.
Take the lamb from the fridge, then get a high-sided oven tray and line with a layer of foil and a layer of baking paper, large enough to cover the lamb. Add the garlic and herb sprigs to the middle, followed by the lamb and all the marinade (you can also add onions, carrots or potatoes at this stage, if you like). Fold the foil and baking paper over the lamb like a parcel, then flip it over and wrap it again in another layer of foil so the lamb is tightly wrapped and there are no gaps. We want to cook the lamb in its own juices, so it’s really important that it’s completely covered at this stage.
Place in the oven and cook for 4 hours or until the meat is falling off the bone. Remove from the oven, unwrap, increase the temperature to 200°C/Fan 180°C/gas 6 and roast until browned on top.
TO SERVE
Kabsa rice
Plain bulgur
Serve with all its juices.
This is best with kabsa rice or plain bulgur.
Love this recipe? Find out more about Imad’s Syrian Kitchen.
