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Ingredients
- 4 onions, peeled and cut into 1cm circles
- 1 x 2kg shoulder of lamb (bone in)
- 2 tbsp vindaloo curry paste
- 1 tsp dried chilli flakes
- 1 tbsp brown sugar
- 250ml red wine
- 100ml red wine vinegar
- 1 tbsp rosemary, finely chopped
- 4 cloves of garlic, crushed
- Salt and black pepper
- 150g mango flesh
- 150g natural yoghurt
- Naan bread for serving
1 Set the oven to 170 degrees.
2 Arrange the onions on the base of a roasting tray to form a trivet and sit the lamb on top.
3 Blend the curry paste, chilli, sugar, wine, vinegar, rosemary, garlic and salt and pepper. Pour this on top of the lamb and massage it in. Cover tightly and cook for three hours.
4 Remove the foil and cook for one more hour until the lamb is crusty on the outside and meltingly tender inside and can be pulled apart.
5 To make the mango yoghurt simply blend the mango and yoghurt together.
6 Serve with warm naan bread to roll the meat up in and drizzle the yoghurt on top.
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