Spiced Roasted Shoulder of Lamb with Red Lentil Dal

Shredded spiced lamb shoulder marinated in yogurt, served alongside savory red lentil dal and fresh homemade flatbreads.

Lamb Flatbread Curry Lentils Slow-Roast

Estimated Nutrition

Calories

1205.1

kcal / serving

4820.5 kcal total

Carbs

48.9g

per serving

195.4 g total

Fat

74.6g

per serving

298.5 g total

Protein

85.6g

per serving

342.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Yoghurt

plain

Fruits

piece

Lemon

juice only

GrainsCereals

200

Plain Flour

LegumesPulses

200

Red Lentils

Meat

1.5

Lamb Shoulder

whole

NutsSeeds

cloves

Garlic

crushed

tsp

Cumin

ground

tsp

Coriander

ground

tsp

Chilli Powder

red

tbsp

Garam Masala

tsp

Salt

to taste

tsp

Black Pepper

to taste

tsp

Turmeric

ground

1.5

tsp

Cumin

ground

tsp

Coriander

ground

tsp

Chili Powder

cloves

Garlic

finely chopped

tbsp

Coriander

fresh, chopped for garnish

0.5

tsp

Salt

for dough

OilsFats

tbsp

Ghee

melted

tbsp

Ghee

for dal

tbsp

Ghee

melted for flatbread

Vegetables

Ginger

peeled and grated

Ginger

fresh root, peeled

piece

Onion

finely chopped

piece

Red Chilli

fresh, finely chopped

piece

Tomatoes

roughly chopped

Method

Combine the garlic, ginger, spices, yoghurt, lemon juice, salt, and pepper in a large bowl.

Spread the marinade over the lamb on a baking tray and refrigerate for 2 to 24 hours.

Scrape off any excess marinade and roast the lamb at 170°C for 3 to 4 hours.

Boil lentils with ginger and turmeric in water for 25-30 minutes until tender, then drain.

Sauté onion, cumin, coriander, and chilli powder in ghee for 2-3 minutes, adding garlic and fresh chilli.

Cook tomatoes until thickened, stir in the lentils, and season with salt and pepper.

Mix flour and salt with water to form a smooth dough and divide into four.

Roll out dough into circles and cook on a hot griddle pan until charred, brushing with ghee.

Shred the lamb meat and serve with the dal, garnished with fresh coriander and flatbreads.