Slow-roasted lamb shoulder with green papaya chutney

Ingredients

• 100g grated green papaya (from Asian grocers)
• Finely grated zest and juice of 1 lemon 6cm piece (30g) ginger, finely grated
• 10 garlic cloves, finely grated
• 1.7kg lamb shoulder (bone in)
• 1 long red chilli, roughly chopped
• 1 tsp ground cumin
• 1 tbs coriander seeds
• 2 dried bay leaves
• 1/2 tsp brown cardamom pods (from Herbie’s Spices or Indian grocers)
• 1/2 tsp black peppercorns
• 1/2 tsp ground turmeric
• 11/2 tsp ground cinnamon
• 6 green cardamom pods
• 1 tsp garam masala
• 2 onions, sliced
• 1.5L (6 cups) chicken stock

PICKLED RED ONION

• 1 red onion, thinly sliced into rings
• 1 tsp dried chilli flakes
• Juice of 1 lemon
• 1 tsp bonito flakes (from Asian grocers)

GREEN PAPAYA CHUTNEY

• 50g piece green papaya, skin removed
• 1 long green chilli, seeds removed, chopped
• Finely grated zest and juice of 1 lemon 1 bunch coriander, leaves picked
• 1 tsp honey
• 1cm piece (5g) ginger, chopped

Description

1.Whiz the papaya, lemon zest and juice, and half the ginger and garlic in a food processor to a paste. Place lamb in a large bowl and coat in paste. Chill for 2 hours. Remove lamb, roughly wipe off paste and discard. Whiz chilli, spices and remaining ginger and garlic in a food processor to combine. Rub all over lamb, cover and chill overnight to marinate.
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2.The next day, preheat oven to 180°C. Place onion in a roasting pan and top with lamb. Add stock, then cover with foil. Roast for 21/2 hours, then remove foil and roast for a further 30 minutes or until charred and tender. Remove from oven and strain pan juices into a saucepan. Rest lamb, loosely covered with foil, for 20 minutes. Place pan over high heat and simmer for 20 minutes or until reduced by one-third.
3.Meanwhile, for pickled onion, combine all ingredients in a bowl and set aside.
4.For the chutney, whiz all ingredients in a small food processor to a fine paste.
5.Serve lamb with pickled onion, papaya chutney and reduced sauce.