Atul Kochhar Slow-cooked mutton shoulder
Only I used lamb insteaf of mutton, as that's what my Turkisch butcher sells.
RECIPE SLOWCOOKED MUTTON SHOULDER
1.5kg mutton shoulder, bone in
freshly ground black pepper
For the stock
2 tablespoons sunflower oil
5cm piece of cinnamon stick
10 black peppercorns
2 black cardamom pods, bruised
2 green cardamom pods, bruised
1 blade mace
1 bay leaf
500g onions, chopped
1 teaspoon see method for ingredients
1 teaspoon ground coriander
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/4 teaspoon ground turmeric
200g tomatoes, chopped
3 tablespoons plain yogurt
1 teaspoon tomato puree
A pinch saffron threads
The mutton should be cooked, left to cool and portioned a day ahead, ready for reheating.
Preheat the oven to 130°C. While it is coming up to temperature, season the mutton shoulder with salt and pepper, then sear it in the oil in a large hot frying pan until it is browned all over. Transfer it to a roasting tray just large enough to hold it and set aside.
To make the stock, heat the oil in a large saucepan, add all the whole spices and the bay leaf and sauté over a medium heat until the seeds crackle. Add the onions and leave them to sweat for 10 minutes, or until so ftened and starting to caramelise. Add the remaining ingredients and bring to a boil.
Pour the stock over the mutton and wrap the tray with 2 layers of cling film. This will create a vacuum-pack eft ect when cooking. Place the tray into the oven for 4–5 hours until the meat is tender and falling off the bone. Remove the tray from the oven and leave the mutton to cool completely in the wrapped tray.
When the meat is cool, remove the cling lm and set the mutton aside. Pour the stock through a fine sieve into a saucepan, then simmer to reduce to a gravy consistency.
Remove the bone from the shoulder, keeping the meat in one piece. Place the meat on a shallow tray or chopping board, remove and discard any of the whole spices and cover with cling film. Place a tray on top of the mutton and weigh it down with some cans from the pantry, then set aside for at least 8 hours, or overnight. When the mutton is fattened, cut it into 4 equal portions and set aside until about 10 minutes before you are ready to serve.
About 10 minutes before you are ready to serve, reheat the mutton in a preheated 180°C oven for 8–10 minutes until a metal skewer inserted in the centre comes out hot. Reheat the gravyn on kitchen paper.
Serve the meat and gravy