Step by step
Score the shoulder deeply all over so the marinade reaches the bone.
Whisk the yogurt with ginger-garlic paste, all ground spices, lemon juice and salt. Rub it into every cut and refrigerate overnight (8-12 hours).
Bring the lamb to room temperature, sit it on a rack in a deep tray, pour in 300ml water and cover tightly with foil.
Roast at 150C fan for 3.5 hours, basting once an hour with the tray juices.
Uncover, brush with melted ghee and the saffron milk, and roast at 200C fan for a final 25-30 minutes to colour the crust.
Rest for 20 minutes under loose foil while you warm the pilau rice.
Set the shoulder on a bed of pilau, scatter with fried onions, halved boiled eggs and almonds, and carve at the table.
Nutrition & allergens
- Energy
- 720 kcal
- Protein
- 58 g
- Carbs
- 18 g
- Fat
- 46 g
- Of which saturates
- 19 g
- Fibre
- 2 g
- Salt
- 1.4 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
Contains
- Dairy (yogurt, ghee)
- Tree nuts (almond garnish)
- Egg (garnish)
Free from
- Gluten
- Soy
- Peanut
- Shellfish
Simple swaps
- Nut-free: Leave off the almond garnish and scatter fried onions only.
- Dairy-free: Use thick coconut yogurt for the marinade and oil in place of ghee.