This recipe calls for Rogan Josh Spice Paste
Our authentic blend of aromatic spices including paprika, fennel, coriander and cloves for a beautifully balanced Rogan Josh dish.
Slow Roasted glazed lamb served with jewelled couscous
5 Hours may seem like a long time but trust me the end result is worth it, you get fall off the bone tender lamb that is just perfect for a late Sunday lunch. But it is the glaze that adds flavour, the combination of the sweet apricot jam and spicy Rogan Josh Spice Paste work wonderfully together. Serve with the brightly coloured jewelled couscous and tzatzki.
Ingredients
Serves 4 people
- 1.5 kg leg or shoulder of lamb on the bone, trimmed
- 2 tbsp Patak’s Rogan Josh Spice Paste
- 2 tbsp Apricot Jam
- 5 clove of garlic, skins on.
- 300g dried cous cous
- Large handful of chopped coriander
- 100g chopped dried apricots
- 1 handful of roughly chopped pistachio nuts
- Seeds from 1 large pomegranate
Method
- Preheat the oven, on full heat.
- To prepare the lamb, lightly score the skin of the lamb and generously season with salt and pepper.
- Place on a roasting tray on top of some bashed garlic cloves (skin still on), and cover the lamb with foil.
- Place the lamb in the oven, and turn the heat right down to gas mark 140ºC/275ºF/gas mark 1.
- Cook for 4 ½ hours.
- Take the lamb out of the oven and throw away the foil.
- Mix the apricot jam and Rogan Josh Spice Paste in a bowl and generously coat the shoulder of lamb in this glaze mixture.
- Pop the glazed lamb back into the oven (uncovered), increasing the heat to gas mark 4, for 30 minutes longer.
- To serve, shred the lamb off the bone. And serve on top of a bed of the jewelled cous cous and with tzatzki.
For the jewelled cous cous
Cook up the cous cous according to the pack instructions.
Once cooked and fluffy, season and stir through the coriander, apricots, pomegranate seed & pistachio nuts.
-
Serves 4 people
- 1.5 kg leg or shoulder of lamb on the bone, trimmed
- 2 tbsp Patak’s Rogan Josh Spice Paste
- 2 tbsp Apricot Jam
- 5 clove of garlic, skins on.
- 300g dried cous cous
- Large handful of chopped coriander
- 100g chopped dried apricots
- 1 handful of roughly chopped pistachio nuts
- Seeds from 1 large pomegranate
-
- Preheat the oven, on full heat.
- To prepare the lamb, lightly score the skin of the lamb and generously season with salt and pepper.
- Place on a roasting tray on top of some bashed garlic cloves (skin still on), and cover the lamb with foil.
- Place the lamb in the oven, and turn the heat right down to gas mark 140ºC/275ºF/gas mark 1.
- Cook for 4 ½ hours.
- Take the lamb out of the oven and throw away the foil.
- Mix the apricot jam and Rogan Josh Spice Paste in a bowl and generously coat the shoulder of lamb in this glaze mixture.
- Pop the glazed lamb back into the oven (uncovered), increasing the heat to gas mark 4, for 30 minutes longer.
- To serve, shred the lamb off the bone. And serve on top of a bed of the jewelled cous cous and with tzatzki.
For the jewelled cous cous
Cook up the cous cous according to the pack instructions.
Once cooked and fluffy, season and stir through the coriander, apricots, pomegranate seed & pistachio nuts.
