Korma Marinated Lamb Shoulder with Spinach Lentils

Indulge in the rich and aromatic flavors of this Korma Marinated Lamb Shoulder with Spinach Lentils. The succulent lamb, marinated in a fragrant korma sauce, is roasted to perfection, delivering a tender and melt-in-your-mouth experience. Accompanied by wholesome brown lentils and vibrant baby spinach, this dish offers a satisfying and nourishing meal that will delight your senses.

PREP 5 MINS

COOK 4 HRS

SERVES 4 

INGREDIENTS:

• 1.6kg shoulder of lamb, with bone
• 375g Passage to India Korma Simmer Sauce
• 2 tablespoons vegetable oil
• 1 brown onion, diced
• 1 cup brown lentils, rinsed
• 2 cups chicken stock
• 120g bag baby spinach leaves
• 1 bunch coriander, sprigs removed
• Steamed basmati rice, to serve
• 1 cup thick Greek-style yoghurt

INSTRUCTIONS:

1. Using a sharp knife, create 4 diagonal slashes on both sides of the lamb shoulder. Place the lamb into a roasting pan, and pour the Passage to India Korma Simmer Sauce over one side of the lamb. Use your fingers to rub the sauce into the slashes and all over the meat. Cover the roasting pan and refrigerate the marinated lamb overnight to let the flavors meld.
2. Preheat your oven to 160°C / 140°C fan-forced. Remove the roasting pan from the refrigerator and let it stand for 20 minutes to allow the lamb to come to room temperature. Drizzle half of the vegetable oil over the lamb and pour in ½ cup of water. Roast the lamb in the oven for 3 hours, covering with foil if it starts to brown too much. After the initial roasting time, add diced onion, brown lentils, and chicken stock to the lamb. Cover the roasting pan with foil again and continue roasting for an additional 1 hour or until the lentils are tender, and the lamb is beautifully pull-apart tender.
3. Transfer the perfectly roasted lamb shoulder to a serving platter and loosely cover it to rest. Stir the baby spinach into the lentils until it just wilts, adding a fresh burst of color and flavor to the dish. Spoon the flavorful lentil mixture around the lamb. Garnish the dish with fresh coriander sprigs, adding a pop of freshness to the presentation.
4. To complete the meal, serve the Korma Marinated Lamb Shoulder with Spinach Lentils alongside steamed basmati rice and a dollop of thick Greek-style yoghurt. The creamy yoghurt will complement the richness of the lamb and enhance the overall taste experience.

Indulge in this delightful and aromatic feast, where the tender and flavorful lamb harmonizes perfectly with the wholesome lentils and vibrant spinach. Elevate your dining experience with this Korma Marinated Lamb Shoulder with Spinach Lentils, and savor each mouthful of this tender and aromatic delight. Bon appétit!