Boneless Lamb Shoulder Roast

Ingredients:

• 5 lbs. of Boneless lamb shoulder

Marinating Ingredients:

• 1 tablespoon freshly ground garlic
• 1 tablespoon freshly ground ginger
• 1 tablespoon salt
• 1/2 lemon
• 1 teaspoon chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon black pepper
• 2 pinches of clove powder
• 4 tablespoons of Worcestershire sauce
• 4 tablespoons of olive oil

Directions:

Wash the meat and cut it into 1/2 inch slices.

Put all the sliced meat into a big bowl.

Marinate the meat with all the marinating ingredients (squeeze out the lemon juice, and ground the garlic and ginger together).

Cling wrap the bowl, and place in the fridge and leave it for 6 hours-24 hours.

Place in a deep non-stick pan on medium heat. Flip each piece after ten minutes, then cover the pan for half an hour. Then flip each piece again, and then cover for half an hour again. Do this process for 1 and 1/2 hours (4 times). Check how tender the meat is and dry out all the water.

Serve with rice, potatoes, or mixed vegetables

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