Okay guys, we're gonna bring together two
of the most incredible things in the world, the roast and the curry, yes, you
know it makes sense. This is a proper weekend treat, an amazing alternative to
a Sunday roast. So here I have the beautiful shoulder of lamb. Beautiful sweet meat, that over course of time will just reward you with tenderness and beautiful
pulled meat, it's gonna be epic. So first up we need a spice paste, let's get some
flavours going. I want to go in with one thumb sized piece of ginger, my thumb not yours. Add a whole bulb of garlic, a pinch of salt and pepper,
and one red onion. Just peeled and quartered and thrown into here as well.
Next up, some serious lamb loving spices mustard seeds, just a tablespoon, these
are gonna give great flavour, almonds the nice little handful goes in, a nice
generous pinch of cumin. What we want to do is want to flavour the lamb, kind of
marinate the lamb but create like a crust that's just outrageous.
So next pick it up with some fresh chilies, I'm gonna go in with 2 but you
spice it as you like it. We're then gonna whiz this up, now add a lug of olive oil,
a tablespoon of vinegar and 2 tablespoons of lovely yogurt, I can smell
that already. Now have a little taste Oh, hoo, even raw, absolutely delicious. I'm packing a curry into a roast so these flavours need to go deep into
the meat. Get yourself a knife and go about two inches deep, as you go in just
sort of twist, in, twist, in, twist, in, twist twist, twist, twist, twist, twist.
That's secret ingredient number one, okay, curry leaves. They're like little mini
bay leaves, just run your hands down the stalks and you get these,
the smell is phenomenal. Now stuff those leaves right into the meat and that's
what I call proper flavor happening there. Spread your marinade under and
over your joint, it's gonna stick to the lamb to kind of be this lovely kind of
encrusted look at the colours so beautiful.Just gonna put some water in
there to sort of give a little bit of moisture to the air and you're gonna get incredible
sort of sticky goodness in the bottom of that tray. Give it a little drizzle of
olive oil and just look at that what
picture. That's gonna go into a hot oven let's say about, mmm, 220 degrees celsius, for about 20-30 minutes, just to kind of get this kind of crusting up. Then I'm
gonna turn the oven right down to about 130 degrees celsius, nice and low, cook it
for three to four hours until it's sort of pull-able and you can just pull it
all apart and in the bottom of this tray we're gonna make the best gravy ever. So
three and a half hours has passed, that last little moment, when it just kind of
dances, that's what I'm after Boom, look at it, gorgeous and just like your
Sunday roast, the best gravy comes from the tray. You want to save all of this
lovely goodness and just pour away that pure fat, okay. Bring it to the boil and
give it a makeover with some fresh flavours.So we're gonna go back with our
friend mr. mustard seeds, just find a little spot of fat and then just put a
little heat teaspoon in, they're gonna start popping, they have wonderful flavour,
we're gonna go back in with some fresh curry leaves, just for sort of
vivaciousness and freshness. Then we're gonna go in with the sliced red onions,
nice, fast heat, aggressive, quick, give it a stir, I love the way it's so immediate,
in with the ginger. Then we're gonna go in with some green chilli again, nice and
fresh, a small bunch of coriander, half to go on my dish, and half the stalks washed to get chopped up and put into this sauce. It's almost like stir frying now,
we're moving it around and then last but not least some tomatoes. This is like the
best of roast gravy, this is the best of a curry sauce, I'm just gonna add a very
important ingredient- coconut milk. As soon as this comes to the boil, it's
ready, let's have a go. That's naughty that's very naughty. Needs a nice pinch
of salt, he's gagging just for a little bit of lemon, just to lift it. All that's
left is to platter it up, your Sunday roast will never be the same again. I'm
serving it up with a lemony green salad crunchy poppadoms and some fluffy
basmati rice. That as a feast is really amazing. Let's not forget that naughty
sauce, look at that guys, you have to say that is a celebration. If you did this at
the weekend, I think people are just going to go absolutely mad for it and
that is going to be a precious little mouthful. That outside layer of the lamb
is so good, the inside is sweet and juicy tender and with the gravy, or the sauce,
outrageous. So next time, do something a bit different.
YUM.
