I can’t quite recall the last time I was caught in the rain, but I was caught yesterday afternoon rushing about in the city. The consolation was that I was with my wife, Mysaucepan. She managed to pull a fold up umbrella from her tiny bag which did not quite shield the driving rain but nevertheless stopped us from being totally drenched.
For today, we’ve decided to have a lazy Sunday at home and no sooner than later, our weekend banter drifts to the usual contemplation of what’s for dinner. I find it a little unsettling when MSP starts flipping her Gourmet Traveller magazines while I calmly catching up on my reading. I can sense she is restless so we eventually head off to buy ingredients for a mutually agreed recipe after an hour deciding whether we should cook Asian or Western. Dinner tonight will be a slow-braised lamb shoulder in spicy and tangy Thai curry sauce – a compromise between Asian and Western. I prepare all the ingredients and settle down for a drink just before marinating the meat.
- 1 stalk lemongrass
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 2 tablespoon diced garlic
- 4 tablespoon shallots
- 2 teaspoon ground turmeric
- 1 teaspoon tamarind
- 16 dried chillies rehydrated
- 1 kg lamb shoulder
- Dry fry the coriander and cumin seeds in a hot wok until fragrant then set aside and let cool.
- Blend spices, garlic, shallots, lemongrass and dried chillies till fine and forms a smooth paste.
- Heat wok with 4 – 5 tablespoon of cooking oil until slightly smoking and gently fry the paste until fragrant, then remove paste from wok and let cool.
- Make deep incisions in lamb shoulder with a knife then generously smear and stuff the incisions and the entire lamb shoulder with the paste.
- Drizzle extra virgin olive oil and place the entire lamb shoulder in a baking dish, cover with foil and slow roast at 130 C for approximately 3 hours. Rest the roasted meat for at least half an hour before carving. While the meat is resting why not have a drink? It’s happy hour on a lazy Sunday afternoon.
- Then carve meat and drizzle with juices from the roast.
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