Directions
- 1In a pot, saute mustard seeds, coriander seeds, cardamom pods, and a cinnamon stick.
- 2Add sliced red onions and cook until softened.
- 3In a food processor, blend ginger, garlic, and salt to form a paste.
- 4Add the ginger-garlic paste to the pot along with turmeric, garam masala, chili powder, and curry powder.
- 5Add passata to the pot, then add the lamb shoulder and cook in the oven at 150/160 degrees Celcius for three hours.
- 6An hour before the lamb is done, add more garam masala, salt, sugar, fenugreek leaves, and coconut milk.
- 7Shred the cooked lamb and mix it back into the sauce. Serve with homemade naan bread and rice.
Ingredients
- 1 Spring shoulder of lamb
- 1 red onions
- 1 tsp mustard seed
- 1 tsp coriander seed
- 1 tsp cardamom pods
- 1 cinnamon stick
- 1 ginger
- 1 bulb garlic
- 2 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp curry powder
- 1 can passata
- 1 tsp fenugreek leaves
- 1 can coconut milk
- 2 cups rice
- 6 naan bread
Equipment
forksknifechopping boardpotovenfood processorpan
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