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Slow Cooked Lamb Shoulder Curry
Slow Cooked Lamb Shoulder Curry
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Slow Cooked Lamb Shoulder Curry
Preparation:
5 mins
Cooking:
195 mins
Ingredients
1kg leg or shoulder of lamb diced
2 tbsp coriander powder
2 tbsp curry powder
2 tbsp cumin powder
1 tbsp chilli powder
6 cloves garlic, peeled
2 tblsp Dijon mustard
2 tins chopped tomatoes
2 red chilli
White wine vinegar
basmati rice to serve
Method
Heat a large oven proof pot, add some oil and sear the meat all over with salt.
toast the spices in the same pot for 1min over a medium heat, add this to the browned lamb.
In a blender, add the chillies, onion, garlic, and mustard. Blend until smooth. Add this to the browned lamb.
Cook out over a medium heat for 3mins, then add the vinegar, followed by the tinned tomatoes and 200mls of water. Bring this to the boil.
Place a lid on the dish and cook at 160oC for 3hours.
Once cooked, the meat will be tender, pull the meat with two forks to shred the lamb
Bring the rice and water to the boil, then reduce the heat and cook under a lid for 10mins until dry and soft.
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