Slow Cooked Masala Lamb

Serves 6

• 1 English Cut Shoulder Lamb
• 1 Large Red Onion, sliced finely or just click here if you want an easy life....
• 1 Tbsp Vegetable Oil
• 1/2 Cup Desiccated Coconut (yes Coconut, trust us it’s the bees, even though not normally a huge fan of coconut ourselves)
• 2 Tbsp Garam Masala
• 1 Tsp Turmeric 
• 3 Crushed garlic cloves
• 2 Tbsps Grated ginger
• 1/2 Cup Tomato purée
• 1 Cup Water
• 1 Tsp Salt
• 1/2 Tsp Pepper 

1. Mix together all Ingredients apart from the onions and lamb. Combine until they are well mixed. Set aside.
2. In a large foil tray add the onions followed by the lamb. 
3. Pour the tomato mixture over the lamb. Cover with grease proof paper then tightly cover with foil.
4. Put in the oven, turn the heat down to 170 degrees. 
5. Cook for 4 hours.... resist the urge to peep, its important to keep the lamb well sealed.
6. Once out the oven, remove the lamb and shred using two forks (discard any fat and bones). Put the shredded meat into an oven proof serving dish.
7. Scrape all the liquid left in the tray into a blender and pulse until just smooth.
8. Pour the sauce back over the lamb. Either serving straight away or cover with foil, refrigerate and reheat before serving. Reheat covered for 25/30 minutes at 180 degrees (check it’s piping hot before serving).
9. Garnish with torn coriander!

Ok now listen up, what we are about to tell you is exactly the tipe of magic we LOVE.....try cooking your rice (any rice you want) in a tin of coconut milk (reduced fat or reg) topped up with as much water as you need, plus a stock cube or a tsp of bouillon. Once it’s cooked give it a good stir and a generous pinch of black pepper!