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Indian-spiced lamb shoulder

Name: Porchetta with mushroom-and-sage stuffing
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 12 servings
Cuisine: Main Meals
Ingredients: For the stuffing: ,olive oil 1T,leeks, washed and finely chopped 300g,garlic cloves, finely chopped 6,brown mushrooms, roughly chopped 400g,dried porcini mushrooms, soaked in warm water and roughly chopped 25g,sage, roughly chopped 2T,lean pork mince 500g,Woolworths truffle cream 2T,Italian parsley, roughly chopped 2T,Woolworths pork belly roasts 4 x 800g,sea salt 2t,large carrots, halved lengthways 500g,Woolworths organic liquid beef stock 1cup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 4 hours

Ingredients

2 red onions, roughly chopped
1 x 400 g tomatoes can
4 garlic cloves, finely chopped
1 x 10 cm ginger piece, roughly chopped
2 red chillies 2, roughly chopped
4 T vegetable oil, ghee or butter
4 T leaf masala
2 cups good-quality chicken stock
10 curry leaves
1 cup plain yoghurt
Salt, to taste
1.5 kg lamb shoulder approximately
4 T chickpea flour
1 cup water

Method

Preheat the oven to 160°C.

Blend the onions, tomatoes, garlic, ginger and chillies in a food processor to form a purée.

Heat the oil, ghee or butter in a pan over a medium heat, then add the leaf masala and chilli flakes and cook for 30 seconds, or until fragrant. Add the purée and cook for 5 minutes. Add the chicken stock, curry leaves and yoghurt and season to taste.

Place some of the cooking liquid in a large roasting dish, then add the lamb shoulder and pour over the remaining liquid.

Mix the chickpea flour and water and stir to form a runny paste. Pouring over the lamb.

Cover with foil and cook for 3½ hours, then remove the foil and cook for a further 30 minutes. If the dish seems to be running a little dry while cooking, add a little water or stock.

Cook’s note: I love this slow-cooked lamb; it's an easy go-to recipe for a rainy weekend. All the spicy aromas fill the house and get your hunger pangs going.

Serve with basmati rice or naan bread. To cook this in a Wonderbag, cook it in the oven for 1 hour, then place in a Wonderbag for 8 hours or overnight.

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