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    Slow Cooked Lamb Shoulder With Chilli Coconut

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    Slow Cooked Lamb Shoulder With Chilli Coconut
    Preparation time is 20minutes
    Cook time is 2hours 40minutes
    Total time is 3hours
    Serve is for 4 people
    Estimated cost per serve is 10.36 dollar
    Difficulty level: 3 out of 4

    12 Ingredients

    Number of servings
    4
    • 1/2 cauliflower heads (florets)
    • 1 long green chilli (chopped)
    • 1 cup coriander
    • 1/2 cup mint
    • 1/2 butternut pumpkin
    • 1/4 cup shredded coconut
    • 1tablespoons lime juice
    • 1teaspoons fennel seeds (lightly crushed)
    • 1/2 bunch kale, washed and dried, stems removed (torn into pieces)
    • 1tablespoons olive oil
    • 1 lamb shoulder (bone in)
    • 1 ripe tomato (chopped)

    Method

    Step 1 of 6

    Blend chilli, lime, tomato, coriander and mint and blend until smooth. Season. Add coconut and blend until combined. Spread half over the lamb and reserve remainder in the fridge. Prick the lamb all over with a sharp knife so the marinade gets into the lamb. Allow to sit for half an hour, or refrigerate overnight if possible.

    Step 2 of 6

    Preheat oven to 200°C (180°C fan-forced). Place lamb in a large roasting dish with 1 cup water and cover tightly with foil. Cook for 3 hours until fork tender.

    Step 3 of 6

    Place pumpkin cut-side down on a baking tray lined with baking paper and cook in oven for one hour while lamb is cooking until very soft. Scoop out seeds. Scoop out flesh and mash.

    Step 4 of 6

    Spread kale out on a baking tray and drizzle with half the oil, season lightly. Bake for 10-15 minutes at the end of the lamb cooking time until edges are brown but not burnt.

    Step 5 of 6

    Place cauliflower in a large bowl with remaining oil and fennel seeds and season lightly. Toss to coat. Spread on a baking tray and cook for 30 minutes until crisp at the edges and golden brown.

    Step 6 of 6

    Shred the lamb with two forks and serve with pumpkin mash, kale chips, cauliflower and extra marinade.

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