Gnarly lamb madras traybake
Bold madras curry paste, ginger and garlic flavours make this one-tray recipe an easy weekend hero for the whole family.
Maker: Jamie Oliver
From: Website(view original)
Prep Time
30 min
Cook Time
5 hr
Servings
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Cooking context
5 hr 30 min estimated total time for 8 servings.
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Ingredients
- 4 2/5 lb lamb shoulder
- 6 3/10 oz curry paste
- 8 4/5 oz yellow split peas
- 4 onions
- 1 potato
- 4 tomatoes
- 6 cm ginger
- 1 bulb garlic
- 0.5 bunch coriander
- 12 cloves
- for drizzling olive oil
Instructions
- 1Preheat the oven to 338°F/325°F/gas 3, and boil the kettle.
- 2Lightly score the skin side of the lamb all over in a criss-cross fashion, then season with sea salt and black pepper and rub with half of the curry paste.
- 3Place the yellow split peas in your largest high-sided roasting tray, then peel, halve and add the onions and potato. Halve the tomatoes, peel and chop the ginger, break up the garlic bulb and roughly chop the coriander (stalks and all), then add everything to the tray, along with the remaining curry paste.
- 4Stir in 1.2 litres of boiling kettle water, then sit the lamb on top, scatter over the cloves, tightly cover the tray with oiled tin foil and carefully transfer to the oven to roast for 41/2 hours, or until the lamb is super-tender and melt-in-your-mouth a thereas no need to check it, just let the oven do its thing.
- 5Remove the foil, baste the lamb well with the juices from the tray, and cook for a final 30 minutes, or until golden and gnarly.
- 6Pull off chunks of meat and divide between serving plates, discarding any bones. Break up the potato, squeeze out the soft garlic and stir both through the split peas and veg, then plate up, along with some of the tasty juices.