3/4cupstore-bought Indian lime pickle (or see blog for homemade)
2tbspbrown sugar
2tbspmalt vinegar
4tbspcoriander roots(I've never heard of these so I just used 6 tbsp coriander leaves and stalks)
2.2kglamb shoulder, bone in
1 bulb garlic, halved
1cupwater
5 cm piece of ginger, sliced
Sea salt and cracked black pepper
Instructions
Preheat oven to 200°C (400°F). Into a food processor, add the lime pickle, sugar, vinegar and coriander (roots, if you have them) and whizz until fine. Then place the lamb in a large deep-sided roasting pan and rub with this marinade.
Next, add the garlic, water and ginger to the pan and sprinkle with salt and pepper, then cover with foil and cook for 2.5 hrs or until tender.
Remove the foil, and spoon over the cooking liquid, then cook uncovered, for another 30 mins or until nice and dark golden brown.