I have a kilo of lamb shouder, the blade half with the bone in. I'm marinating it and plan to cook it without added liquid, in foil, very long and very slow until it falls apart. The marinade at the moment consists of:
- a small tub of organic greek yoghourt
- grated peel of one unwaxed lemon
- 2 teaspoons pureed garlic
- 1 teaspoon chiplotle chilli powder
- 1 tablespoon whole coriander seed
- 2 tablespoons whole cumin seed
- 1 teaspoon fennel seed
- 2 tablespoons whole brown small mustard seed
The lamb should be sweet itself, no need to add honey or anything like that. The yoghourt and the lemon will tenderise it even more. There's a bit of heat from the chilli and the mustard (although mustard does fade on cooking). Some genial warmth and more scent from the coriander and cumin. A little sharpness and aniseed from the fennel,.
I'm tempted to add some more mid-tone warmth, ginger for example. I shall think on that. I could just introduce that in a ginger and cinnamon biriani to go with it.
THE NEXT DAY: the yoghourt was so good and thick that it has made a crust on the meat, so I have put it as is into a low oven, Gas 2.5. It's had about an hour so far and I can smell the coriander.
IN THE END: about 5 hours in the oven. The crust was dark brown, spicy and crunchy, the meat underneath was rich, moist, tender, fell off the bone, and was gently scented. We've scoffed the lot, with a wet rice with orange, ginger and warm spices. (Recipe coming in a bit.)
The key is the quality of the yoghourt, the thick Greek stuff holds together as a paste, the ordinary thinner stuff would be a marinading liquid and would cook away.