- 1.5 – 2kg lamb shoulder
- 2 onions (sliced)
- 4 garlic cloves (sliced)
- 1 thumb ginger (grated)
- 1 tbsp garam masala
- 1 tin chickpeas (drained)
- 3 bay leaves
- 4 cloves
- 1 cinnamon stick
- 400ml beef/chicken/lamb stock
For the marinade:
- 250g Greek yoghurt
- 1 tsp black pepper
- 1 tsp cardamon
- 1 1/2 tsp cumin seeds
- 1 tbsp coriander
- 1/2 a lemon (juiced)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground ginger
For the mint paratha:
- 1 cup fresh mint (chopped)
- 2 cups wheat flour plus some for dusting
- 4 tsp sunflower or veg oil
- 1/2 tsp salt
- 1/2 cup of water
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 dried chilli
- 1/2 tsp paprika
- 1 tbsp garam masala
For the lamb:
- The day before serving, prepare the marinade: In a heavy gauge pan, toast the black pepper, cardamom, cumin, and coriander to release their aromas. Then crush them in a pestle and mortar. Once cooled, mix the newly ground spices with the yoghurt, lemon, salt, garlic, and ginger.
- Score the lamb shoulder (about 1 cm deep) and work the marinade all over it. Leave covered overnight.
- Before serving, preheat your oven to 200C.
- Line a large, deep roasting tray with onions and chickpeas. Toss in the garlic (crushed or whole), grated ginger, bay leaves, cloves, and cinnamon stick. Cover with your stock of choice.
- Wipe the excess marinade off the lamb and place it on top of the stock / onion mixture. Place in a hot oven for 25 mins until it’s browned on top.
- Reduce the temperature to 150C.
- Cover the whole tray tightly and roast for 3 hours until the meat is tender and forks easily off the bone. Rest for 20 mins. Use the stock mixture as a sauce and season to taste. Optional: reduce the stock in a pan to thicken and intensify. Serve with paratha and pomegranate seeds. Enjoy!
For the paratha:
- In a large mixing bowl combine the flour, 2 tsp of the oil and salt.
- Fold in 1/2 cup of the mint leaves.
- Making a well in the centre pour in the water, then knead lightly for 5 mins till the ingredients are mixed well. The dough should be smooth. If needed, add a little more water. Cover with a damp clean tea towel & leave to rest in a warm place for 30 mins.
- Heat a heavy gauge pan and fry the other 1/2 cup of mint leaves until roasted and dry. Add and gently toast the chilli, cumin and fennel seeds. Put the spices and mint on a plate to cool. Then blitz with a hand blender or grinder. Stir in the garam masala and paprika to the mint spice mix and set aside in a bowl.
- Take the dough knead for 5 mins, then divide into medium sized balls dusting with flour so they can be rolled out to thin 20cm chapatis.
- Brush each chapati with oil, then sprinkle over the spice mix. Fold the chapatis from the edge into a pleated fan and roll into a tight circle. They should look like a snail shell. Once you’ve rolled all the balls in this shape, cover over with a damp tea towel and leave for 15 mins.
- Take each pleated ball roll out to a paratha of 15 cm.
- Heat a large heavy pan to a medium heat and cook each side of the spatula until it puffs up. Then spread a little oil on each side, cooking and flipping until the paratha is golden.
- Keep warm until ready to serve.