Slow cooked lamb Tikka

INGREDIENTS (4 servings)

4lbs Lamb shoulder
Marinade:
1 small tub of natural yogurt
1 tsp ginger paste 
1 tsp garlic paste
1 tsp turmeric
2 tbsp vegetable oil
½ tsp chilli powder
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground fenugreek
Salt and pepper
Fresh coriander

METHOD

Coat the meat with the marinade. 
Seal and refrigerate overnight.
Pre-heat the oven to 180°.
Line the baking tray with foil and place the meat on a rack. 
Cover with foil and bake for 2 ½ hours.
Remove the foil, baste with juices
Turn the heat up to 200°
Return to the oven for 30 minutes
Check the meat for crispness
Decorate with fresh coriander. 
Cut into thick slices
Serve with pilau rice or a crisp salad