Pakoras Spiced Lamb Shoulder with Satay Sauce
This dish brings amazing flavour and texture. Its a cut of meat which was once considered a secondary cut. However, times change and Lamb shoulder is recognised for the amazing flavour it can carry when cooked long and slow. This dish is no different - cooked for three hours until tender in a glorious mix of herbs and spices, and completed by a great satay sauce.
Ingredients
Lamb shoulder, Beef stock, Dry white wine, Coconut cream, Onion, Peanut butter, Celery, Sliced ginger, Carrot, Satay curry powder, Cumin seed, Coriander seed, Garlic, Turmeric, Black peppercorns, Garam masala, Chilli flakes, Curry leaf.
Preparation and storage notes
Place the unopened bag of lamb into a pot of gently simmering water for 30 minutes. 5 minutes before serving, add the sachet of satay sauce to the same pot to gently warm it through. Carefully remove both bags and serve.