Admirably

Slow-Braised, Milk-Fed Lamb Shoulder With a Saffron Sauce and Cumin Roast Potatoes

Spicy marinated lamb shoulder skewers served with crispy spiced roast potatoes and a rich, fragrant saffron cream sauce.

IndianDinnerLambSpicyRoastParty
Estimated Nutrition
Calories
1147.6
kcal / serving
9180.5 kcal total
Carbs
23.6g
per serving
188.4 g total
Fat
81.9g
per serving
655.2 g total
Protein
76.6g
per serving
612.4 g total
Cook Time
210
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
250
ml
Malt Vinegar
Dairy
500
g
Plain Yoghurt
2
tbsp
Butter
melted
4
tbsp
Single Cream
Fruits
2
tsp
Lemon Juice
Meat
3
kg
Lamb Shoulder
2 shoulders, trimmed of surface fat
NutsSeeds
2
tbsp
Red Chili Powder
5
tbsp
Ginger Paste
6
tbsp
Garlic Paste
2
tsp
Black Cumin Seeds
royal cumin
1
tbsp
Salt
6
piece
Bay Leaf
3
piece
Cinnamon Stick
about 5cm each
5
piece
Green Cardamom Pod
1
tsp
Chat Masala
1
tbsp
Cumin Seed
whole
1
tbsp
Chili Flakes
crushed
1
tsp
Sea Salt
to taste
3
tbsp
Coriander
chopped, split into 2tbsp for potatoes and 1tbsp for sauce
1
tsp
Garam Masala
1
pinch
Saffron
OilsFats
1
set
Oil
for greasing
100
g
Duck Fat
can substitute vegetable oil
Other
1
piece
Edible Gold Leaf
for decoration
Vegetables
3
piece
Onion
sliced and fried until crisp
1
kg
Potato
Maris Piper or King Edward, peeled and cut into 5cm pieces

Method

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