Club House Garam Masala & Cumin Roasted Lamb Shoulder, Black Chickpeas & Crispy Cauliflower

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Lamb Shoulder Confit
Club House Garam Masala 1/4 cup
Club House Cumin, Ground 1/4 cup
Duck fat 2 L
Channa Masala
Onion, minced 1 each
Cilantro, chopped 1 cup
Salt, to taste 1/2 tsp
Olive oil 100 mL
Black chickpeas, cooked 1 cup
Club House Garam Masala 1 tbsp
Club House Cumin, Ground 1 tbsp
Club House Ginger, Ground 2 tbsp
Canned tomatoes 1 L
Lemon juice 250 mL
Chicken stock 1/2 cup
Crispy Cauliflower
Cauliflower 1 each
Cornstarch 250 g
Cilantro, chopped 1/2 cup


This recipe was created for Club House for Chefs by: Ted Corrado, Corporate Executive Chef of The Drake Properties – Drake Hotel, Drake Commissary, Drake One Fifty, Drake Commissary - in Ontario.

For the Club House Garam Masala & Cumin Roasted Lamb Shoulder: Season lamb shoulder with Club House Garam Masala and Cumin and sear. Place seared lamb in duck fat and heat until it just starts to simmer. Place in oven at 350F for approximately 3 hours, periodically checking to see if it’s tender. When tender, pull the lamb shoulder out of the duck fat and portion accordingly.

For the Channa Masala: Heat oil in a wide skillet and add onions. Sauté until they are translucent. Add the chickpeas, Club House Garam Masala, Club House Cumin, Club House Ginger, tomatoes, lemon juice and about ½ cup of chicken stock. Bring to a simmer and cook over medium-low heat for 30 minutes, stirring frequently. Stir in cilantro and season with salt.

For the Crispy Cauliflower: Cut cauliflower into small florets. Dredge in cornstarch and deep fry at 325F until crispy.

For Serving: Spoon channa masala onto the plate. Place lamb shoulder on top and place the crispy cauliflower around the protein. Garnish with cilantro.

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