Saffron-Infused Lamb Shoulder with Tamarind Glaze and Pistachio Crumble

Instructions

1. 1

   Soak saffron threads in warm milk for at least 30 minutes. Set aside.

   ~30 min
2. 2

   Preheat oven to 150°C (300°F).

3. 3

   Rub the lamb shoulder generously with salt and black pepper.

   ~5 min
4. 4

   Heat ghee in a large pot over medium-high heat. Sear the lamb shoulder on all sides until golden brown.

   ~15 min
5. 5

   Remove lamb from the pot and set aside. Add sliced onions to the pot and sauté until softened, about 8-10 minutes.

   ~10 min
6. 6

   Add minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant.

   ~2 min
7. 7

   Stir in chopped tomatoes, turmeric, coriander powder, and cumin powder. Cook for 5-7 minutes until tomatoes break down and form a thick sauce.

   ~7 min
8. 8

   Return the lamb shoulder to the pot. Pour in the saffron-infused milk and water. Bring to a simmer.

   ~5 min
9. 9

   Cover the pot tightly with a lid or aluminum foil and place in the preheated oven. Braise for 3.5 to 4 hours, or until the lamb is fork-tender.

   ~240 min
10. 10

    While the lamb is braising, prepare the glaze. In a small saucepan, combine tamarind paste, brown sugar, and honey. Simmer over low heat for 5 minutes until slightly thickened. Set aside.

    ~10 min
11. 11

    Roughly chop the pistachios and fresh coriander. Set aside.

    ~3 min
12. 12

    Once the lamb is tender, remove it from the pot and place it in a baking dish. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids.

    ~5 min
13. 13

    Reduce the strained braising liquid over medium heat until it forms a rich gravy. Stir in garam masala and season with salt and pepper to taste.

    ~10 min
14. 14

    Brush the lamb shoulder generously with the tamarind glaze.

    ~2 min
15. 15

    Place the glazed lamb back into the oven for 10-15 minutes at 180°C (350°F) to caramelize the glaze. (Optional: Broil for the last 2-3 minutes for extra charring, watching carefully).

    ~15 min
16. 16

    Carve or pull the lamb apart. Drizzle with the reduced gravy and sprinkle with chopped pistachios and fresh coriander before serving.

    ~5 min