Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 300 minutes
Ingredients (for 4 people) :
-1.5 kg leg or shoulder of lamb on the bone, trimmedMethod: Preheat the oven, on full heat.
-4 tbsp Patak’s Rogan Josh Paste
-2 tbsp Patak’s Mango Chutney
-5 clove of garlic, skins on
-300g dried cous cous
-Large handful of chopped coriander
-100g chopped dried apricots
-1 handful of roughly chopped pistachio nuts
-Seeds from 1 large pomegranate
To prepare the lamb, lightly score the skin of the lamb and generously season with pepper.
Mix the Mango Chutney and Rogan Josh Paste in a bowl and generously coat the shoulder of lamb in this glaze mixture.
Place on a roasting tray on top of some bashed garlic cloves (skin still on), and cover the lamb with foil.
Place the lamb in the oven, and turn the heat right down to 140ºC/gas mark 1. Cook for 4 ½ hours.
Take the lamb out of the oven and throw away the foil.
Pop the lamb back into the oven (uncovered), increasing the heat to 180 ºC/ gas mark 4, for 30 minutes longer.
To serve, shred the lamb off the bone. And serve on top of a bed of the jewelled cous cous and with tzatzki.
For the jewelled cous cous:
Boil your kettle and put the cous cous in a bowl. Pour the boiling water over the cous cous until it is fully covered with some water to spare.
Cover the bowl and leave for four minutes to cook.
Any juices in the roasting tray including the oil can be stirred through the cous cous too as this will need some oil drizzled in to make sure it is packed full of flavour!
Once cooked and fluffy, season and stir through the coriander, dried apricots, pomegranate seeds & pistachio nuts.