Mike Reid's Tandoori Lamb Shoulder

Pair this Tandoor Lamb Shoulder with smooth Dark Horse Cabernet Sauvignon.

Serves 6

INGREDIENTS:

1.5kg lamb shoulder, boneless

6 x roti (to serve)

4 tbsp plain yoghurt

1 tsp garam masala

4 tbsp single cream

2 tbsp paprika

1 tsp chilli powder

1 tsp ground cumin

2 tbsp lemon juice

2 tbsp vegetable oil

1 tsp salt

½ tsp turmeric

1 tbsp tomato purée

4 garlic cloves, crushed

2 tsp ginger, peeled and finely grated

For the coriander chutney:

100g coriander leaves, roughly chopped

3 green finger chillies, roughly chopped

1 garlic clove, roughly chopped

½ tsp salt

1 tsp lemon juice

1 tsp demerara sugar

DIRECTIONS:

1. Lightly score the lamb on both sides.
2. Mix all the remaining ingredients to create a smooth paste and rub the marinade generously all over the lamb. Cover and refrigerate for eight hours or overnight.
3. Meanwhile, for the chutney, place all the ingredients in a blender and blend to a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
4. Low and slow cook the lamb over wood at about 150°C for 2.5 hours.
5. Serve alongside the chutney, store-bought roti, and of course a delicious glass of Dark Horse Cabernet Sauvignon.