Buddha's slamming lamb shoulder

This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the highlight of any feast. This recipe is dedicated to a great old mate of mine. Buddha, it was you and your family who got me into spicy food, so it is only fair that I give back a little something . . . miss you, bro.

BUDDHA’S SLAMMING LAMB SHOULDER
Recipe excerpt from Chop Chop

1.8–2 kg lamb shoulder
2 tbsp olive oil
2 tbsp coriander seeds, toasted and ground
2 tsp chilli powder or to taste
2 tsp ground turmeric
2 tsp garam masala
3–6 green chillies, pounded into a paste
4 cm knob of ginger, pounded into a paste
5 whole cloves
2 cinnamon sticks
1 bulb garlic, unpeeled and sliced in half
salt and freshly ground black pepper to taste
 

Preheat the oven to 200ºC.

Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb with a knife and rub the oil all over the meat.

Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in a small bowl and combine.

Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper. Tightly cover the tray with tinfoil and place in the oven.

Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing and the lamb will fall apart.

Remove the lamb from the oven and discard the cloves and whole cinnamon sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave to rest for 10 minutes before pulling it apart with two forks.

TOP TIP
Add ½ cup of water to the roasting tray to create some steam during cooking.