Slow Cooked Lamb Shoulder Curry 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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