Serves 6 14 mins Prep 2 hour 40 mins Cooking
Serves 6 14 mins Prep 2 hour 40 mins Cooking
1
Carefully cut the lamb shoulder into small pieces, removing any excess fat and mix with the cumin and salt. Set at room temperature for around 1 hour.
2
Heat the oven to 180C and heat your veg oil in a large casserole dish over medium-high heat, then sear lamb on both sides, then set aside. Add the onion and garlic paste and cook for 4 minutes. Add the beer and cook until you are left with half of what you started with!
3
Add soy sauce, ½ zingy chilli boost and water. Add lamb back to pot. Bring to a boil, then cover and braise in the oven for 2 hours.
4
Mix the spring onion, Greek yoghurt and zingy chilli boost together.
5
When meat is cooked, remove and increase oven temperature to 200C. Uncover and using a fork, quickly pull apart the meat, mix in remaining zingy boost then return to the oven uncovered and roast until most of the liquid has evaporated and the top is beginning to crisp, about 20 minutes.
6
Serve topped with coriander and zingy yogurt. Top onto flatbreads or lettuce cups!
