Lamb Shoulder over Basmati Rice

Tender lamb shoulder paired with sweet potato and pickled cucumber and basmati rice, finished with kaffir lime leaf and a hit of nutritional yeast. 1. Pat the lamb shoulder dry and season with salt, nutritional yeast. 2. Heat sesame oil in a heavy pan and roast the lamb shoulder until it develops a deep golden crust, about 13 minutes. 3. Add sweet potato and pickled cucumber to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce and a scattering of paneer before serving hot.