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Braised lamb shoulder with cumin potatoes
Fruit and vegetables
5 tbsp
ginger
paste
6 tbsp
garlic
paste
3
onions
, sliced and fried until crisp
2 tsp
lemon juice
1kg/2lb 4oz Maris Piper or
King Edward
potatoes, peeled and cut into 5cm/2in pieces
1 tbsp crushed
chilli
flakes
2 tbsp chopped
coriander
1 tbsp chopped
fresh coriander
, plus extra for garnish
Cooking ingredients
2 tbsp red
chilli powder
250ml/9fl oz malt
vinegar
2 tsp royal (black)
cumin
seeds
1 tbsp
salt
oil, for greasing
6
bay leaves
3
cinnamon
sticks, about 5cm/2in each
5 green
cardamom
pods
1 tsp
chaat masala
1 tbsp whole
cumin
seeds
sea salt
, to taste
1 tsp
garam masala
pinch
saffron
Dairy, eggs and chilled
500g/1lb 2oz plain
yoghurt
2 tbsp melted
butter
100g/3½oz duck fat or
vegetable oil
4 tbsp
single cream
Meat, fish and poultry
2
lamb shoulders
, about 1.5kg/3lb 5oz each, trimmed of any surface fat
Other
edible gold leaf (for decorating)
Back to recipe
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