Curry spiced boneless Shoulder of Welsh Lamb
- Preheat oven to gas mark 4, 180°C, 350°F.
- In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes.
- Add tomatoes, vegetables, stock and spices. Bring to the boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender.
- Pull meat from the bone and serve in large chunks.
- Serve with Indian style vegetables, rice and naan bread.