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.

Indian Dinner Lamb Spicy Roast Party

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

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

250

Malt Vinegar

Dairy

500

Plain Yoghurt

tbsp

Butter

melted

tbsp

Single Cream

Fruits

tsp

Lemon Juice

Meat

Lamb Shoulder

2 shoulders, trimmed of surface fat

NutsSeeds

tbsp

tbsp

tbsp

tsp

royal cumin

tbsp

Salt

piece

Bay Leaf

piece

Cinnamon Stick

about 5cm each

piece

Green Cardamom Pod

tsp

Chat Masala

tbsp

Cumin Seed

whole

tbsp

Chili Flakes

crushed

tsp

Sea Salt

to taste

tbsp

Coriander

chopped, split into 2tbsp for potatoes and 1tbsp for sauce

tsp

Garam Masala

pinch

Saffron

OilsFats

set

Oil

for greasing

100

Duck Fat

can substitute vegetable oil

Other

piece

Edible Gold Leaf

for decoration

Vegetables

piece

Onion

sliced and fried until crisp

Potato

Maris Piper or King Edward, peeled and cut into 5cm pieces

Admirably

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

Ingredients

Method