Whole Shoulder of Lamb Curry

213 mins
Serves 4
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Directions

  1. 1In a pot, saute mustard seeds, coriander seeds, cardamom pods, and a cinnamon stick.
  2. 2In a pot, saute mustard seeds, coriander seeds, cardamom pods, and a cinnamon stick.
  3. 3In a pot, saute mustard seeds, coriander seeds, cardamom pods, and a cinnamon stick.
  4. 4Add sliced red onions and cook until softened.
  5. 5Add sliced red onions and cook until softened.
  6. 6Add sliced red onions and cook until softened.
  7. 7In a food processor, blend ginger, garlic, and salt to form a paste.
  8. 8In a food processor, blend ginger, garlic, and salt to form a paste.
  9. 9In a food processor, blend ginger, garlic, and salt to form a paste.
  10. 10Add the ginger-garlic paste to the pot along with turmeric, garam masala, chili powder, and curry powder.
  11. 11Add the ginger-garlic paste to the pot along with turmeric, garam masala, chili powder, and curry powder.
  12. 12Add the ginger-garlic paste to the pot along with turmeric, garam masala, chili powder, and curry powder.
  13. 13Add passata to the pot, then add the lamb shoulder and cook in the oven at 150/160 degrees Celcius for three hours.
  14. 14Add passata to the pot, then add the lamb shoulder and cook in the oven at 150/160 degrees Celcius for three hours.
  15. 15Add passata to the pot, then add the lamb shoulder and cook in the oven at 150/160 degrees Celcius for three hours.
  16. 16An hour before the lamb is done, add more garam masala, salt, sugar, fenugreek leaves, and coconut milk.
  17. 17An hour before the lamb is done, add more garam masala, salt, sugar, fenugreek leaves, and coconut milk.
  18. 18An hour before the lamb is done, add more garam masala, salt, sugar, fenugreek leaves, and coconut milk.
  19. 19Shred the cooked lamb and mix it back into the sauce. Serve with homemade naan bread and rice.
  20. 20Shred the cooked lamb and mix it back into the sauce. Serve with homemade naan bread and rice.
  21. 21Shred the cooked lamb and mix it back into the sauce. Serve with homemade naan bread and rice.

Ingredients

  • 1 Spring shoulder of lamb
  • 1 Spring shoulder of lamb
  • 1 Spring shoulder of lamb
  • 1 red onions
  • 1 red onions
  • 1 red onions
  • 1 tsp mustard seed
  • 1 tsp mustard seed
  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp coriander seed
  • 1 tsp coriander seed
  • 1 tsp cardamom pods
  • 1 tsp cardamom pods
  • 1 tsp cardamom pods
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 can passata
  • 1 can passata
  • 1 can passata
  • 1 tsp fenugreek leaves
  • 1 tsp fenugreek leaves
  • 1 tsp fenugreek leaves
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 6 naan bread
  • 6 naan bread
  • 6 naan bread

Equipment

forksknifechopping boardpotovenfood processorpan