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Cooking time: 4 hours 30 minutes
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Prep time: 30 minutes + marinating
Ingredients for 4 – 6
Lamb
- 1.2kg trimmed lamb shoulder
- 10g cumin seeds
- 10g sea salt
- 3 cloves garlic
- 30 ml olive oil
- 1/2 cup macadamia nuts to garnish
Curry
- 400ml tin coconut milk
- 5 tomatoes, cut in half
- 1 large carrot, cut in half
- 10 cloves of garlic
- 2 onions, cut in half and cored
- 60g palm sugar
Sauce
- 1/4 bunch flat leaf coriander, roots removed
- 40g fresh ginger pealed
- 3 red bullet chilli, stalks removed
- 2 kaffir lime leaves
- Juice of 1 lemon
- Sea salt to season (approx. 2 tbls)
- Green pea basmati rice
- 500g basmati rice
- 3 cups water
- 1 tsp garam masala
- 1 tbsp olive oil
- 2 cups frozen green peas (defrosted)
Method
- In a blender or mortar and pestle grind up all the lamb ingredients to a coarse paste. Make 3–5, 2 cm deep incisions in the lamb and rub the paste over the lamb and in the cuts. For the best flavour, leave to marinate for up to 5 hours.
- Place all ‘curry’ ingredients in a deep roasting dish. Place the marinated lamb on top. Cover with foil or a lid and roast at 160 degrees for 4 hours. Remove lid or foil and turn up heat to 180oC and continue to roast for a further 15-30 minutes or until golden brown.
- Meanwhile, for the sauce, warm the oil in a pan and gently toast off the spice. Add the rice and toast it for a few minutes until it has absorbed all the oil and spices. Add the water and put on the lid. Bring to the boil with the lid on, keep the lid on and reduce the heat to a simmer. Cook until all the water has been absorbed, add the peas. Turn the heat off. Place the lid back on and allow to stand for 10 minutes.
- Remove the lamb from the roasting tray and place all the vegetables, liquid and the remaining finishing ingredients in a food processor and puree into a smooth sauce.
- Grate enough macadamia nuts over the lamb until it covers it with a heavy snow like layer.
- Flood the bottom of the serving dish with a thick layer of the curry sauce. Place the macadamia-covered lamb on top of the sauce and garnish it with a few sprigs of fried curry leaves. Serve with green pea basmati rice.
Tips
To make the green pea basmati rice side extra special, finish with a simple dressing of spring onions, coriander, macadamia nuts and olive oil – simply mix together and dress the rice before serving.
- 5 spring onions, finely sliced
- 1/4 bunch coriander leaves finely sliced
- 1/2 cup chopped macadamia nuts
- Sea salt to taste
- 1/2 cup olive
- Reduce cooking time to 1.5-2 hours by using a boneless lamb shoulder for a quicker dinner.
Add extra green vegetables, like asparagus or spinach to your rice for an even healthier meal.
