Serves 1
Directions
- 1Slice red onion
- 2Add mustard seed, cardamom pods, and cinnamon into a pot with oil.
- 3Add onions to the pot
- 4Add salt to the pot
- 5Add mustard seed, coriander seed, cinnamon and cardamom into a plate.
- 6Chop ginger and garlic, then add salt in food processor.
- 7Process until paste is formed.
- 8Add garlic and ginger paste to the pot.
- 9Add turmeric, garam masala, chili powder, and curry powder to the pot.
- 10Add passata to the pot.
- 11Add lamb to the pot.
- 12Put it into an oven for about three hours at about 150/160 degrees Celsius.
- 13An hour out from the end get some more garam masala, salt, sugar, fenugreek leaves and some coconut milk in there.
- 14Shred the lamb.
- 15Make homemade naans.
- 16Serve with rice, naan bread, and yogurt
Ingredients
- 24.99 € Spring Shoulder of Lamb
- 1 Red Onion
- some Mustard seed
- some Cardamom pods
- 2 sticks Cinnamon
- some Salt
- some Coriander Seed
- some Cinnamon
- some Cardamom
- some Ginger
- some Garlic
- some Turmeric
- some Garam Masala
- some Chili Powder
- some Curry Powder
- some Passata
- more Garam Masala
- more Salt
- more Sugar
- some Fenugreek Leaves
- some Coconut Milk
Equipment
PotFrying panFood processorOven
Tips
- Cooking the curry in two parts ensures the lamb is flavorful and tender.
- Adding coconut milk at the end creates a rich and aromatic sauce.
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