Spiced Baked Shoulder of Lamb


Spiced Shoulder of Lamb Ingredients for four People

     
    * One shoulder of Lamb about 2k/4.4lb. bone in
    * Two Large onions - sliced
    * Six cloves of garlic - whole, skin off
    * Twelve small potatoes
    * Eight medium carrots - scraped but left whole
    * About half a bottle of good red wine
    * Olive oil to brown the meat
    * One teaspoon of cornflour (cornstarch) slaked - to thicken the sauce
    * A large earthenware cazuela - to really look the part.

The spices

    * One tablespoon of cumin seeds
    * Two teaspoons of coriander seeds
    * Two small dried cayenne peppers or chillis
    * One piece of star anise
    * One teaspoon of salt


Method

   1. O.K. First prepare the spices - dry fry them all in a pan over a medium heat - until golden and aromatic.
   2. Then grind them to powder in a pestle and mortar and pass through a seive.
   3. Rub the mixture well well into the meat and leave for an hour to rest.
   4. Brown the meat all over in the olive oil.
   5. Place the carrots, garlic and potatoes in the bottom of a Large Roasting Tin with the sliced onions in the middle.
   6. Place the meat on top of the onions.
   7. Pour in the wine and cover with some aluminium foil, making sure to get a good seal.
   8. Bake in a hot oven  400ºf/200ºc. for thirty minutes.
   9. Now turn down the heat to 350ºf/180ºc. and cook for a further hour.
  10. Remove the meat, carrots, potatoes and garlic from the liquid and place in a serving earthenware casserole.
  11. Put the earthenware back into the oven at 400ºc/200ºf. for ten minutes while you make the sauce.
  12. To make the sauce - first skim all the fat off the surface of the liquid and discard. 
  13. Pour all the juices and the onions into a pan - bring to the boil and thicken to the approiate consistency with the corn flour and water mixture.
  14. Now - bring the cazuela out of the oven - pour over the sauce and serve.
  

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