Sri Lankan Lamb Shoulder

6
Servings
30m
Prep Time
5-6h
Cook Time
5h 30m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (432.3 g)
  • Calories 529.7
  • Total Fat - 21.7 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 192 mg
  • Sodium - 219.9 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.7 g
  • Protein - 62.1 g
  • Calcium - 60.1 mg
  • Iron - 6.3 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 160C (140C fan forced).

Step 2

Place the lamb in a large baking dish.

Step 3

Using a garlic press mince the garlic straight over the lamb, then add the garam masala, cardamom and a big pinch of salt and pepper.

Step 4

Drizzle over a glug of olive oil, then massage the lot into the meat.

Step 5

Pour coconut milk and 1 cup water over the lamb and cover and roast for 3 hours, then remove the cover and continue to roast for a further 2 to 3 hours.

Step 6

In the last hour of cooking, scatter and sweet potato in the base of the dish and roast, uncovered, until the sweet potato is tender and the lamb falls away from the bone.

Step 7

Serve lamb from the baking dish, with coriander and coconut on top and add pomegranate seeds as a pretty topper, if you like.

Tips & Variations


No special items needed.

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