Directions
- 1Add mustard seed, curry seed, cinnamon, and cardamom into a pot with some onions.
- 2Cook the onions and spices down.
- 3Make a garlic and ginger paste with some salt.
- 4Add the garlic and ginger paste to the pot.
- 5Add turmeric, garam masala, chili powder, and curry powder to the pot.
- 6Add passata and the lamb to the pot.
- 7Pop the pot into an oven for about 3 hours at about 150-160 degrees Celsius.
- 8One hour before the end of cooking, add more garam masala, salt, sugar, fenugreek leaves, and some coconut milk.
- 9Shred the meat off the bone.
- 10Return the shredded meat to the curry.
- 11Serve with homemade naans.
Ingredients
- mustard seed
- curry seed
- cinnamon
- cardamom
- onions
- garlic
- ginger
- salt
- turmeric
- garam masala
- chili powder
- curry powder
- passata
- whole shoulder of lamb
- sugar
- fenugreek leaves
- coconut milk
Equipment
potoven
Tips
- This curry is cooked in two parts for optimal flavor.
- Homemade naans can be made to accompany the curry.
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