Curried pulled lamb

• lamb shoulder↗2kg kg
• sunflower oil↗3 tbsp tbsp
• onion↗2

  chopped

• cinnamon stick↗1
• cardamom pods4
• bay leaf↗2
• light muscovado sugar↗1 tsp tsp
• sweet vinegar↗1 tbsp tbsp
• large tomatoes↗2

  coarsely chopped

• natural yogurt↗100g g
• garlic cloves↗6
• ginger↗thumb-sized piece of

  peeled and coarsely chopped

• green chili↗1

  coarsely chopped (seedless if you don't like it very hot)

• turmeric↗1 tsp tsp
• mild chili powder↗1 tsp tsp
• мелений кмин↗2 tsp
• мелений коріандр↗1 tbsp
• коріандр

  листя

• листя м'яти↗
• подрібнений зелений чилі

  (без насіння, якщо не любите дуже гостре)

• чапаті↗

Step-by-step instructions

1. 1

   Two days before serving, place all the spice paste ingredients in a mini‑blender or small food processor, add a little water and a pinch of salt. Blend until smooth. Lightly score the lamb shoulder several times on all sides and rub about one‑third of the paste over the entire surface. If you have time, cover the meat and refrigerate for a few hours or overnight, and chill the remaining paste.

2. 2

   One day before serving, preheat the oven to 160 °C/140 °C with convection (gas 4). Heat 2 tbsp oil in a cauldron or oven‑safe roasting pan large enough for the lamb shoulder to fit tightly. Add the onion, cinnamon, cardamom and bay leaf to the heated oil and cook for 10 minutes, stirring occasionally, until the onion softens and begins to brown. Sprinkle in the sugar and pour in the vinegar, then sauté for 1 minute. Add the remaining curry paste and cook another minute until fragrant.

3. 3

   Add the tomatoes and cook for another minute, then pour in 200 ml water and the yogurt. Season with salt and bring to a gentle boil. Place the lamb shoulder into the sauce and coat it with some of the sauce. Cover the pot with a lid or tightly with foil and bake for 3 hours, until the meat is very tender. Let the meat cool in the sauce, then remove it and transfer the sauce to a container – cover both and refrigerate overnight.

4. 4

   On the day you plan to serve the lamb, preheat the oven to 200 °C/180 °C with convection (gas 6). Place the meat on a shallow roasting pan, brush with the remaining oil and roast for 40 minutes, until it develops a nice golden crust. While the meat roasts, skim the solidified fat from the sauce and discard it, then transfer the sauce to a saucepan and simmer for 10 minutes until thickened, seasoning to taste. Blend the sauce with an immersion blender until fairly smooth, then reheat it on the stove. Serve the lamb on a board, drizzled with sauce, and alongside coriander, mint, chili and chapati.