Maharani's favourite slow-roasted lamb shoulder from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 113) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kachumbar; Roasted cauliflower with cumin, turmeric and lemon (Masala phool kobi); Aunty Harsha's naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on March 15, 2019

    Wonderful flavour and very easy to prepare. This is aromatic and pairs beautifully with the suggested naans and kachumber. I served the cauliflower suggested which is a fabulous recipe, but I thought with this dish, competes against the flavours of the lamb and kachumber.

  • Melanie on April 04, 2016

    Great flavour, despite having minimal marinating time - looking forward to repeating and increasing the wait. I used about 250 ml water and skipped serving the sauce. The meat was tender and falling apart. Served with the suggested cauliflower and naan dishes, and a yoghurt / grated cucumber dish, which worked really well.

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