Korma Marinated Roast Lamb with Lentils & Spinach
Slow cooked Indian curry lamb shoulder marinated in a rich Korma sauce, which transforms the lentils into a perfect texture and flavour match. Cook this dish for a weekend treat for the family.
A recipe adapted from passage to India.
Serves 4
Effort: Moderate
Prep: 10 mins + marinating time
Cook: 4 hours
Gluten free
Ingredients
1.6kg shoulder of lamb, with bone in
2 tbsp korma spice mix - Gourmet spice Kits
1 can coconut cream
2 tablespoons vegetable oil
1 brown onion, diced
1 garlic clove, minced
1 can brown lentils, rinsed
2 cups chicken stock
120g bag baby spinach leaves
1 bunch coriander, roughly chopped
Raita - see recipe here
Steamed basmati rice and naan, to serve
Instructions
Using a sharp knife, make 4 diagonal slashes on both sides of lamb. Place into a roasting pan. Mix together the korma spices and coconut cream
Pour the korma sauce over one side of lamb and using your fingers rub into slashes and all over meat. Cover and refrigerate for at least 4 hours or overnight to marinate.
Preheat oven to 160°C / 140°C fan forced. Remove roasting pan from refrigerator and stand for 20 minutes for meat to come to room temperature. Drizzle half the oil over lamb and pour in ½ cup water. Roast for 3 hours (cover with foil if lamb is browning too much). I like to baste it a couple of times.
Remove from the oven after 3 hours and add the onion, garlic, lentils and stock, cover with foil and roast for a further 1 hour or until lentils are cooked and lamb is pull-apart tender.
Transfer lamb to a serving platter and cover loosely to rest for 10 mins.
Stir the spinach into the lentils until just wilted. Then spoon lentil mixture around lamb and using a fork shred the lamb meat. Season to taste.
Sprinkle with coriander and serve with raita, rice and warm naan bread.
Hints & tips
Lamb - Slow cook this recipe on a BBQ, preheat to 160c with lid down. Follow recipe and cover roasting dish with foil or lid. Barbecue, covered, for 3 hours. Add onion, garlic, lentils and stock, cover again and barbecue for a further one hour.
Coriander - Swap for flat leaf parsley if you prefer.
Lentils - These can’t be substituted for red or green lentils - they will turn mushy in the cooking process. If you can’t find brown lentils in the shops you could try using chickpeas or a small type of bean such as black eyes or borlotti beans although the texture won’t quite be the same.
Serving suggestion - Serve this lamb and lentils with rice of choice, warm naan & raita (recipe here). Leftovers turn into a delicious salad, shred lamb and toss the rice, lamb and lentils together. Serve with salad leaf and leftover raita.
Storage - Will keep in the fridge for 3 days. Suitable for freezing. When reheating rice make sure it is piping hot before serving. Only reheat rice once.
