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- Prep time:
- 35 min
- Cook time:
- 45 min
Lamb and Indian spices make great partners, which Richard Corrigan’s proves in his creatively presented roast
Method1. Preheat the oven to 180C/fan 160C/gas 4.
2. For the lamb: blanch the spinach in boiling water for a few seconds and as soon as it has wilted, drain well, press or squeeze out all the excess liquid and pat dry on kitchen paper. Open up the lamb shoulder and check there are no small bones left. Lightly season the meat and lay the dried spinach down the centre. Roll up and tie using string. In a hot roasting pan on the hob, fry the lamb to seal it before putting in the oven to roast for 40 minutes for rare. Remove from the oven and leave to rest for 10-15 minutes.
3. For the dhal: while the lamb is roasting, pod the broad beans, then slip them out of their skins. Blanch in boiling water for 1 minute, drain and set aside. Heat a little olive oil in a pan, put in the shallot, ginger and garlic and fry until softened. Stir in the lentils then the stock, red chilli, bhuna spice and season with salt and pepper. Cook until the lentils are tender, about 30 minutes, then tip in the tomatoes and cook for a few more minutes until broken down slightly. Stir in the broad beans and simmer for a further 1-2 minutes. Squeeze in some lemon juice to taste and stir in a handful of chopped coriander.
4. For the spiced yogurt: mix together the yoghurt, cumin and coriander seeds and season to taste. Serve the lamb, sliced, with the dhal and yogurt.
For the lamb
For the dhal
- 150 g broad beans, in their pods
- 1 shallot, finely chopped
- 2 cm piece root ginger, grated
- 1 clove garlic, chopped
- 200 g dried green lentils
- 1 litres lamb stock
- 1 red chilli, chopped
- 2 tsp bhuna spices
- 4 plum tomatoes, roughly chopped
- squeeze lemon juice
- handful coriander, chopped
For the spiced yogurt
Tips and suggestions
- For speed, tinned lentils can be used for the dhal. Add them at the same time as the dried and just warm them through before tipping in the tomatoes.