Preparation time is 20minutes
Cook time is 2hours 30minutes
Total time is 2hours 50minutes
Serve is for 8 people
Estimated cost per serve is 5.85 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons curry powder
- 4 cm piece ginger, peeled, chopped
- 1 medium brown onion, chopped
- 1/4teaspoons chilli flakes
- 2tablespoons coriander sprigs (to serve)
- 1tablespoons tomato paste
- 1 lemon, wedges (to serve)
- 2teaspoons lemon juice
- 1 1/2 cup salt-reduced chicken stock
- 200grams Greek-style yoghurt (to serve)
- 3 large garlic cloves
- 2.20kilograms lamb shoulder roast, fat trimmed
Nutrition per serving
2720kJ / 651Cal
2720 Kilojoules or 651 Calories
31% of daily energy intake*
Protein
48.5grams
Fat
48.8grams
Carbs
6.0grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make tandoori paste, place onion and garlic in a small food processor and process until finely chopped. Add ginger, curry powder, tomato paste, lemon juice, chilli and 1/2 tsp salt and process until a thick paste forms.
Step 2 of 5
Make cuts in the lamb using the tip of a small knife. Place in a large snap lock bag. Spread paste all over lamb to coat, and rub in well. Refrigerate overnight.
Step 3 of 5
Remove lamb from fridge and allow to come to room temperature (at least 30 minutes).
Step 4 of 5
Preheat oven to 170°C. Place lamb and marinade in a roasting pan lined with baking paper. Add stock to pan. Cover lamb with baking paper and then cover the pan tightly with foil. Bake for 2 hours or until lamb is very tender.
Step 5 of 5
Remove pan from oven, uncover, discarding foil and paper. Return pan to oven and cook for a further 30 minutes or until lamb is golden. Scatter with coriander and serve with yoghurt and lemon wedges.
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