Slow-Roast Lamb with Tomato Bechamel
- 1kg Lamb Shoulder
- 1 tsp. Cumin
- 1 tsp. Kashmiri chilli powder
- ½ tsp. Rose water
- 1 tsp. Salt
- Juice of ½ a lemon
- 1 tbsp. Olive oil
- 320g Couscous
- 20g Butter
- 10g Plain white flour
- ½ tsp. Paprika
- ¼ tsp. Nutmeg
- 200ml Whole milk
- 200ml Tomato passata
- Salt & pepper
- 2 bulbs Garlic
- 4 small Onions
- 8 Carrots
- 1 tbsp. Olive oil
- Handful of fresh Basil
Mix the cumin, chilli powder, rose water, salt, lemon juice and olive oil in a bowl, cover the lamb with it and leave overnight to marinate.
Heat the oven to 140° and roast the lamb for at least 3 hours, up to 5 hours will make it more tender.
For the sauce, heat the butter and flour in a pan to form a roux. Add the paprika and nutmeg. Add a splash of milk and whisk, then add the rest of the milk and allow to thicken. Add the tomato passata and season with salt & pepper to taste. Keep the sauce warm until serving.
Chop the carrots and onions roughly and the garlic bulbs in half. Roast the carrots and onions with the olive oil (ideally in a separate oven) at 210° for 30 minutes and the garlic for 15 minutes.
Add around 400ml of boiling water to the couscous. Remove the lamb and vegetables from the oven, and add any cooking juices to the couscous.
Serve, pour the sauce over, and garnish with the basil.