Wet Roasted Lamb Shoulder - Chef Recipe by Benjamin Smith
"I like to cook this at Christmas and will put the lamb in the oven in the morning before I go to wo...
2 red chillies split, cut into quarters lengthways and seeded
1 small red onion, chopped
2 1/2 cm piece of fresh root ginger, peeled and chopped
1 Tbsp vegetable or sunflower oil
1 tsp black mustard seed
1/2 tsp fenugreek seeds
14 curry leaves, fresh or dried
1/2 tsp turmeric
1/2 tsp cracked black peppercorns
250 g jumbo prawns, leave some with their tails on if you like
150 ml reduced-fat coconut milk
a squeeze of lime
chopped fresh coriander, plus a sprig or two
freshly boiled basmati rice
In a food processor, process the chillies, onion and ginger with 3 tablespoon water into a smooth paste. Scrape down the sides as needed.
Heat the oil in a heavy pan or wok. When hot, toss mustard and fenugreek seeds, then curry leaves and fry for 10 seconds. Add onion paste, lower heat and cook without colouring for about 5 minutes. Splash in some water if needed.
Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before adding prawns. Pour in the coconut milk and bring to a simmer, stirring continuously.
The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything’s heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.
Credits: Roopa Gulati
Photo Credits: Alida Ryder