# Whole Shoulder of Lamb Curry

A fall-off-the-bone tender and aromatic lamb curry that is cooked in two parts, perfect for a Friday night.

- Total time: 180 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Add mustard seed, curry seed, cinnamon, and cardamom into a pot with some onions.
2. Cook the onions and spices down.
3. Make a garlic and ginger paste with some salt.
4. Add the garlic and ginger paste to the pot.
5. Add turmeric, garam masala, chili powder, and curry powder to the pot.
6. Add passata and the lamb to the pot.
7. Pop the pot into an oven for about 3 hours at about 150-160 degrees Celsius.
8. One hour before the end of cooking, add more garam masala, salt, sugar, fenugreek leaves, and some coconut milk.
9. Shred the meat off the bone.
10. Return the shredded meat to the curry.
11. Serve with homemade naans.

## Equipment

- pot
- oven

## Tips

- This curry is cooked in two parts for optimal flavor.
- Homemade naans can be made to accompany the curry.

## Source

- Original video: https://www.instagram.com/reel/DILSswUKORW/?igsh=dXJzbTcybTM2d3Jh
- Recipe page: https://www.cliprecipe.com/recipe/f0f783f4-220a-4af6-9e0d-77667b394f06
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt