- 1 tbsp chilli flakes
- 1 tbsp vindaloo curry paste
- 2kg lamb shoulder, most of outer fat removed
- 250ml red wine
- 200ml red wine vinegar
- 3 onions, finely sliced
- 6 cloves garlic, finely sliced
- 1 tbsp rosemary, finely chopped
1. Preheat the oven to 170°C/gas mark 4. Mix the chilli, curry paste and some salt and pepper together and rub into the lamb.
2. Place in a baking tray, pour the wine and vinegar over the meat, then scatter on the onions, garlic and rosemary. Cover with a layer of parchment paper and a layer of foil and bake for 3½ hours.
3. Remove the foil and parchment paper and cook the meat for another hour. Then, using two forks, pull the meat into fine shreds. Keep warm until ready to serve.
I was given this recipe by my dear friend, Michelle Rhodes. She assured me that the vindaloo paste becomes tasty and will not burn yr mouth off. Not sure how many it will feed – probably about 6, along with other stuff like rice and vegetables. If feeding less mouths with this quantity, there is the advantage of having left overs which will make an excellent breakfast for everybody. Want the children to concentrate at school? Then give them meat for breakfast. They may be devoted to their sweet popsicles, but they will be much happier bunnies if their blood sugar is stable.
The shoulder of lamb is number 7.
- 7. [↩]