Mum's Sunday Roast Lamb

Sunday roast is a classic British tradition that is followed by nearly everybody. Roast chicken or beef, Yorkshire puddings, veg and roast potatoes makes Sundays something to look forward to.

However, Sunday's in the Sidat household are very different.

Sidat Sunday roast usually comprises of chicken or lamb with lots of spices, giving it that Indian twist.
This particular Sunday my mum roasted this shoulder of lamb till the meat was falling off the bone. Served with a variety of vegetables, Yorkshire puddings and mashed potato and I was sighing with happiness. 

It felt good to be home


Shoulder of Lamb
2 tbsp ginger paste
1tbsp garlic paste
2 tbsp cumin powder 
2 tbsp coriander powder
salt, to taste
1 tsp turmeric powder
1 tbsp chilli powder
4-5 green chillies, ground
1 tbsp chilli flakes
1/2 bunch fresh coriander, ground
4 tbsp yoghurt
1/2 cup mustard oil
1 handful fenugreek, crushed
1tsp black pepper
1 tbsp butter


1. Wash and clean the shoulder of lamb and score it so the marinade can penetrate the meat.
2. In a bowl, make the marinade. For this, you mix together cumin powder, coriander powder, ginger garlic paste, salt, turmeric powder, chilli powder, green chillies, chilli flakes, fresh coriander, yoghurt, mustard oil, fenugreek and black pepper. 
3. Rub this marinade all over the shoulder making sure you get it inside the incisions. Leave the lamb overnight.
4. Cover with foil and bake in the oven for about an hour on 250 degrees. 
5.  Remove the lamb from the oven, and baste it with the juices from the pan.
6. Dot the lamb with butter and bake in the oven uncovered for a further half an hour
7. Serve piping hot with all the trimmings.

Original Recipe: My Mother :)

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