Serves 6
Prep time 20
Cook time 4 hours + resting

This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the highlight of any Indian feast, and best eaten with Bombay potatoes, cauliflower and potato curry, naan and some dhal. This recipe is dedicated to a great old mate of mine. Arun it was you and your family who got me into spicy food, so it is only fair that I give back a little something . . . miss you, bro.
 
Ingredients
     1.8–2 kg lamb shoulder
     2 tbsp olive oil
     2 tbsp coriander seeds, toasted and ground
     2 tsp chilli powder or to taste
     2 tsp ground turmeric
     2 tsp garam masala
     3–6 green chillies, pounded into a paste
     4 cm knob of ginger, pounded into a paste
     5 whole cloves
     2 cinnamon sticks
     1 bulb garlic, unpeeled and sliced in half
     salt and freshly ground black pepper to taste
 
Instructions

1. Preheat your oven to 200ºC.
2. Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb with a knife and rub the oil all over the meat.
3. Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in a small bowl and combine.
4. Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper. Add ½ cup water to the roasting tray then cover the tray with tinfoil and place in the oven.
5. Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing and the lamb will fall apart.
6. Remove the lamb from the oven and discard the cloves and whole cinnamon sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave to rest for 10 minutes before pulling it apart with two forks.

Prep time: 10 mins
Cook time: 20 mins
Serves: 4

I love loading up on lamb, especially when it explodes with flavours. This lamb recipe echoes the ingredients often used in Portuguese cooking. The tradition in that part of the world where meals are made from many smaller servings means you can try more dishes than you would usually – it becomes a true culinary adventure.

Ingredients
       2 tbsp Olivado olive oil
       1 red onion, sliced
       1 tbsp smoked paprika
       3 cloves garlic, crushed
       1 red chilli, finely sliced
       125ml sherry or Madeira
       1 kg lamb steaks, diced
       2 tbsp chopped fresh parsley
       1 tsp salt
       10 wooden skewers, soaked in cold water
       10 bay leaves, sliced in half lengthwise

Instructions

1. Heat a frying pan on medium-low and add a little oil. When hot, throw in the onion and cook for around 10 minutes or until golden. Add the paprika, garlic and chilli and combine well. Add the sherry or Madeira and stir, scraping any bits off the bottom of the pan. Cook until the sauce has reduced a little, then set aside to cool.
2. When cool, blend or process the sauce until smooth. Place it into a bowl and add the lamb, parsley and salt. Mix well, cover and marinate for as long as you can.
3. Thread the lamb onto the skewers with the odd bay leaf between pieces. Cook under a hot grill for 10 minutes or on the barbecue, turning often, until cooked to your liking.
4. Serve with a fresh green salad. You could also add a side of asparagus since its coming into season. Blanch it, cook on the bbq, season and serve with a knob of butter and a squeeze of lemon.

Useful tip

• You can de-skewer the lamb and serve in lettuce cups.