When cravings begin to urge you too much, and however hard you may control, the belly and taste pangs eventually take the better of your strongest convictions, that goes for foodies, others may dispute this fact and disregard my above claim and I’ll not argue even one bit.
But when it comes to a foodie, a die hard food fan, be it a connoisseur or not, just plain foodie, then to succumb to one’s own desires is very very laazmi or else you dont do justice to your self-professed claim to be a foodie !!
Here my resolve to absolve from red meats got a bashing. Whilst at the retail counters, I was admiring some Blue Crabs and Lobsters, purely for academic interest about the prices in season here, and I happened to see the butcher carry some portioned packets of lamb, and since I am pretty regular there, staff generally acknowledge me by wishing the greeting of the day, but this one took me by surprise.
As he walked past me with the second lot from his trolley he quietely murmurred only audible to me AA JAO SIR ACHHA MEAT HAI.
Bass phir kya tha, seafood gya bhaadh mei and HU strode behind that angel in butchers dusguise.
He smiled and pointed to a kid Indian lamb shoulder and I as if hypnotised moved forward, picked the 700 gram tray and smiled back at him, nothing said, I walked quick paced to settle my bills and get back home soonest.
At home, I barely segregated groceries into respective places and got about preparing the lamb.
Here is what I did that night :
Kid lamb – 700 gram shoulder, cleaned fat and skin, net weight 600 grams.
Pierced the lamb with bamboo skewer about a 100-odd times, could feel the freshness and soft tissues on every thrust and withdrawal. Really felt good as it was not actually red meat, it may have been an under a year old kid and flesh was all pink (unfortunately I didnt take raw meat pics)
Prepared a marinade :
Drained yoghurt – 100 grams
Salt – 1 tsp
Red chili powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/3 tsp
Kashmiri mirch powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Ginger garlic paste – 3 tbsp
Shah jeera – 1/2 tsp
Green chiilies chopped – 4 nos
Ginger chopped – 15 grams
Mustard oil – 30 ml
Cloves – 4
Blend well and rub into the shoulder well and set in a container that can be covered.
Fried onion slices – 30 grams
Sprinkle fried onions on top and leave, cover and keep in refrigerator for 24 hours.
To cook, set oven at 190-200*C for about 10-12 minutes and then place the whole joint in a baking or roasting tray, covered with aluminium foil to cook for 35 minutes.
Remove, check tenderness near bone joints, turn over and leave on oven again covered for about 20 minutes. Remove foil and cook further at 220*C for 8-10 minutes. The last 10 minutes will dry up most of moisture and also color the roast joint well leaving a slight crispiness and bite for dining pleasure.
Remove from oven and place in platter, Rub the au jus lightly all over and then carve a few slices and leave rest to help themselves.
This made for a heavenly delicious roast lamb, can be also used for pulled lamb sandwich or burger and can also taste awesum over some creamy mashed potatoes and the juice drizzled over.
In other words the foodie in me felt sublime satisfaction at a job well done and I was reminded quite a few times of those smiles exchanged with the butcher angel who really made me break my vow to not eat red meat- kambakht acha aadmi tha !! Lol
In the picture you may notice at the top three when the marinated lamb was placed in the roasting tray; the centre left is when one side was roasted; the bottom right is a pic of the meat inside the oven; centre left was the clean bones as ample proof of the doneness of the shoulder all through; a plate also shows some sliced pieces with the color of cooked meat inside as compared to the crusty crisp outside, succulent anyways and the centre was the whole roast joint before it was devoured.