Roasted lamb shoulder with dahl, eggplant kasundi and yoghurt

ingredients

• Spiced lamb shoulder

  • 2 kilogram boneless lamb shoulder
  • 2 teaspoon garam masala
  • 3 teaspoon toasted and ground coriander seeds
  • 2 teaspoon toasted and ground cumin seeds
  • 2 teaspoon salt
  • 3 fresh chillies (red or green; aim for medium heat), finely diced
  • 1 tablespoon finely diced fresh ginger
  • 1 tablespoon finely diced fresh garlic
  • 2 teaspoon lemon juice
  • 1/3 cup roughly chopped coriander
  • 1/4 cup cooking oil

• Roasted spice mix

  • 3 tablespoon whole cumin seeds
  • 2 tablespoon mustard seeds
  • 2 teaspoon fenugreek seeds

• Wet spice paste

  • 1/2 cup roughly chopped fresh ginger
  • 1/2 cup roughly chopped garlic
  • 2 tablespoon turmeric
  • 3 tablespoon cumin seeds

• Eggplant kasundi

  • 1 1/3 cup canola oil
  • 1 1/2 cup finely diced onion
  • 1/2 cup finely diced fresh ginger
  • 1/4 cup finely diced garlic
  • 250 millilitre malt vinegar
  • 1 3/4 cup sugar
  • 2 tablespoon salt
  • 1 kilogram 1cm-diced eggplant
  • 85 gram fresh chillies (red or green; aim for medium heat), roughly chopped

• Yellow split pea dhal

  • 1/2 cup canola oil
  • 1 tablespoon brown mustard seeds
  • 1/3 cup curry leaves
  • 3/4 cup finely diced onion
  • 1 1/2 tablespoon finely diced ginger
  • 1 1/2 tablespoon finely diced garlic
  • 1 finely diced fresh chilli (red or green; aim for medium heat)
  • 1 tablespoon ground cumin
  • 1 teaspoon sumac
  • 1 teaspoon turmeric
  • 500 gram yellow split peas, rinsed in water
  • 1.5 litre chicken stock
  • 1 lemon or lime
  • flaky sea salt

• To cook and serve

  • canola oil
  • 1 cup thick greek yoghurt
  • 1/2 cup toasted slivered almonds
  • 1/2 cup coriander leaves
  • 3 lemons
  • flaky sea salt

method

• Spiced lamb shoulder

  • 1

    Place the lamb shoulder in a mixing bowl. Add the rest of the ingredients and massage into the lamb. Refrigerate for a day or two for best results.

• Kasundi

  • 1

    Place a large saucepan on low-medium heat. Add ⅓ cup of the oil, the onion, ginger and garlic. Cook for 10-15 minutes, stirring occasionally, until softened and golden.

  • 2

    Meanwhile, prepare the roasted spice mix by dry-roasting the cumin, mustard and fenugreek seeds in a 180°C oven until fragrant. Grind and set aside.

  • 3

    Next, place the ingredients for the wet spice paste, along with a splash or two of the malt vinegar, in a processor and whiz to a paste.

  • 4

    Once the onion, ginger and garlic are golden, add the dry roasted ground spices and the wet spice paste. Cook for 5 minutes, stirring to prevent sticking.

  • 5

    Add the vinegar, sugar and salt, mix through to combine, then add the eggplant and chillies. Stir occasionally and cook down, adding the remaining cup of canola oil as you go. The cooking-down should take about 40 minutes and the kasundi is ready when it has a soft, jam-like consistency.

• Yellow split pea dhal

  • 1

    Place a large heavy-bottomed saucepan on medium heat. Once hot, add the oil, mustard seeds and curry leaves.

  • 2

    Cook for 2 minutes before adding the onion, ginger, garlic and chilli. Stir through and turn the heat down to low.

  • 3

    Cook for 10 minutes, stirring occasionally, then add the cumin, sumac and turmeric and stir through.

  • 4

    Add yellow split peas and chicken stock. Bring up to the boil then lower the heat to a simmer and cook, stirring occasionally.

  • 5

    The dhal is ready once the split peas are beginning to break down (approximately 1 hour). If the stock has been absorbed and the split peas are still not quite cooked through, add some water, a little at a time. I like my dhal slightly sloppy.

  • 6

    Remove from heat, add a squeeze or two of lemon or lime juice and season to taste with sea salt and black pepper. Keep warm or refrigerate until required.

• To cook and serve

  • 1

    Preheat your barbecue to medium-high heat.

  • 2

    Brush spiced lamb shoulder with oil, then grill for 40-50 minutes, turning occasionally, until charred, caramelised and firm to the touch. You want to aim for medium.

  • 3

    Once cooked, remove from heat and rest for 15 minutes. Keep warm.

  • 4

    Warm the dhal in a saucepan then spoon onto serving plates.

  • 5

    Carve the lamb into thin slices and serve on top of the dhal. Accompany with the kasundi, a dollop of yoghurt and a scattering of almonds and coriander.

  • 6

    Finish with a squeeze of lemon juice and seasoning to taste.