Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Indian Lamb Shoulder & Saag Aloo One Tray
Indian Pulled Lamb Shoulder with Saag Aloo. An absolute one pan wonder perfect for your Friday night “fake away”, a Saturday night family treat or a great alternative to a traditional roast. Minimal effort required, just time in the oven, you can’t go wrong.
Serves: 4-6
Prep: 10 minutes
Cooking: 4-6 hours
Total: 4-6 hours
Difficulty: easy
INGREDIENTS
1 lamb shoulder, approx 2kg
2 onions each cut into three disks
4 tbsp Greek Yogurt
1 tsp Turmeric
2 tsp ground cumin
2 tsp ground coriander
4 garlic cloves crushed
1-2 red chillis deseeded & chopped
5cm ginger grated
Juice of 1 lemon
1kg potatoes peeled and cut into 5cm chunks
2 tsp Garam Masala
300g Spinach
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Combine the garlic, ginger, lemon juice and ground spices with the yogurt.
Stab the lamb all over using a sharp knife and coat it in the spiced yogurt. Season with salt and black pepper.
Lay the onion disks in a roasting tray and sit the shoulder on top. Pour 200ml water around the edge of the lamb. Cover with foil and put in an oven at 160 (140 fan) for 5-6 hours.
Uncover and add the potatoes to the tray and sprinkle over the Garam Masala. Season and toss the potatoes in the pan juices.
Return the tray back to the oven for 50 minutes. The lamb should have taken on a lovely colour – charred in places.
Stir the spinach into the tray and serve.
