Korma Marinated Lamb Shoulder with Spinach Lentils Recipe
What You'll Need
- 1.6kg shoulder of lamb*, with bone
- 375g Passage to India Korma simmer sauce
- 2 tablespoons vegetable oil
- 1 brown onion, diced
- 1 cup brown lentils, rinsed
- 2 cups chicken stock
- 120g bag baby spinach leaves
- 1 bunch coriander, sprigs removed
- steamed basmati rice, to serve
- 1 cup thick Greek style yoghurt
1. Using a sharp knife, make 4 diagonal slashes on both sides of lamb. Place into a roasting pan. Pour the Passage to India Korma simmer sauce over one side of lamb and using your fingers rub into slashes and all over meat. Cover and refrigerate overnight to marinate.
2. Preheat oven to 320°F/280°F fan forced. Remove roasting pan from refrigerator and stand for 20 minutes for meat to come to room temperature. Drizzle half the oil over lamb and pour in ½ cup water. Roast for 3 hours (cover with foil if lamb is browning too much). Add onion, lentils and stock to lamb, cover with foil and roast for a further 1 hour or until lentils are cooked and lamb is pull-apart tender.
3. Transfer lamb to a serving platter and cover loosely to rest. Stir spinach into lentils until just wilted. Spoon lentil mixture around lamb. Sprinkle with cilantro sprigs and serve with rice and yogurt.
*We recommend using a lamb leg or lamb shanks if lamb shoulder is not available. Adjust the cooking time according to weight.