Shuwa-style lamb shoulder with potato salad and feta yoghurt dip
Inspired by Omani shuwa, this slow-roasted lamb shoulder is coated in a fragrant mixture of garlic, ginger, tamarind and spices, then cooked until tender. Serve shredded with warm potato, green bean and broccoli salad, a creamy feta and herb yoghurt dip, tomatoes and tortilla wraps.
Ingredients
For the shuwa-style lamb shoulder
- 1.8–2kg/4lb–4lb 8oz bone-in lamb shoulder
- 1 small onion
- 6 garlic cloves, peeled and crushed
- 1 tbsp ginger paste
- 2 tbsp tamarind paste
- seeds from 6 green cardamom pods, ground
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 heaped tsp dried lime powder or a generous squeeze of lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½–1 tsp chilli flakes
- ½ tsp ground cloves
- ½ tsp freshly ground black pepper
- sea salt flakes, to taste
For the green bean, broccoli and potato salad
- 500g/1lb 2oz new potatoes
- 200g/7oz extra-fine green beans, trimmed
- 200g/7oz Tenderstem broccoli
- 4 pickled red chillies, thinly sliced, including the seeds
- 3 preserved lemons, deseeded and thinly sliced into half-moons
- 2 heaped tbsp capers
- 3 tbsp olive oil, plus extra if needed
- sea salt flakes and freshly ground black pepper
For the feta and herb yoghurt dip
- 500g/1lb 2oz thick Greek-style yoghurt
- 3 garlic cloves, peeled and very finely chopped
- 100g/3½oz feta, finely crumbled
- 1 unwaxed lemon or lime, finely grated zest only
- a few fresh mint leaves, finely shredded
- small handful fresh dill, roughly chopped
- ½ tsp pul biber chilli flakes
- olive oil, for drizzling
- sea salt flakes and freshly ground black pepper
To serve
- 2 red onions, peeled and thinly sliced
- 10g/⅓oz fresh flatleaf parsley, roughly chopped
- pinch sumac
- 3 large tomatoes, cut into half-moons
- 2 tbsp pomegranate molasses
- 12 mini tortilla wraps
- selection of pickles, to serve
- 100g/3½oz pomegranate seeds
- sea salt flakes
Method
To make the shuwa-style lamb shoulder, preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking parchment.
Make three slashes, about 1cm/½in deep, in the lamb shoulder and put it on the prepared tray, fat-side up.
Put the onion, garlic and ginger paste in a small food processor or blender and blend until smooth.
Transfer to a bowl. Add the tamarind paste, cardamom, cumin, coriander, dried lime powder or lemon juice, turmeric, cinnamon, chilli flakes, cloves, black pepper and a generous amount of sea salt. Mix well.
Spoon the marinade over the lamb and rub it all over, making sure it gets into the cuts and covers the fat.
Cover the tray tightly with foil, leaving a little space between the foil and the lamb to stop it touching the marinade.
Roast for 5 hours, or until the lamb is thoroughly cooked and tender enough to pull apart easily. Remove from the oven.
To make the green bean, broccoli and potato salad, put the potatoes in a saucepan of boiling water and cook for 15–20 minutes, or until tender.
Drain and leave until cool enough to handle, then cut each potato into three or four slices.
Put the green beans and broccoli in a microwave-safe bowl. Cover with a microwave-safe lid or suitable microwave-safe film and cook on high for 3–4 minutes, or until tender on high power. Alternatively, steam over boiling water until tender.
Put the pickled chillies, preserved lemons and capers in a large mixing bowl. Add the olive oil and season with salt and pepper. Mix well.
Add the warm potatoes, green beans and broccoli and gently toss until coated.
Leave for 10 minutes to allow the flavours to combine. Taste and adjust the seasoning, adding a little more olive oil if needed.
For the
To make the feta and herb yoghurt dip, put the yoghurt and garlic in a mixing bowl. Season with a little salt and pepper and stir until combined. Be careful not to add too much salt, as the feta is already salty.
Add the crumbled feta and mix again.
Leave to stand for 30 minutes at room temperature to allow the garlic flavour to soften.
Stir the yoghurt mixture again, then spoon onto a serving plate or into a bowl.
Scatter over the lemon or lime zest, mint, dill and pul biber. Finish with a drizzle of olive oil.
To serve, put the sliced red onions, parsley and sumac in a bowl. Add a pinch of salt and toss together.
Shred the cooked lamb and arrange on a large serving platter.
Serve with the red onion salad, tortilla wraps, tomatoes and pickles, alongside the warm green bean, broccoli and potato salad and feta yoghurt dip.
