Curry spiced boneless Shoulder of Welsh Lamb

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Tuesday 9th June 2015


  • ½ lean shoulder of Welsh lamb
  • 15ml (1tbsp) oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 400g (approx) can chopped tomatoes
  • 300ml (½pt) stock
  • 15ml (1tbsp) ground cumin *
  • 2.5ml (½tsp) cayenne pepper *
  • 15ml (1tbsp) turmeric *
  • 5ml (1tsp) ground ginger *
  • *or use a 33g sachet of Bombay Potato dry mix
  • Fresh coriander
  • 4 potatoes, peeled and cut into chunks
  • ½ cauliflower, cut into large florets
  • 6 small carrots, peeled or scrubbed
  • ¼ swede, peeled and cut into cubes


  1. Preheat oven to gas mark 4, 180°C, 350°F.
  2. 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.
  3. 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.
  4. Pull meat from the bone and serve in large chunks.
  5. Serve with Indian style vegetables, rice and naan bread.

Recipe Information

Serves 4
Calories 409 kcals
Cooking Time

Nutrition Information

  • Calories 409 kcal
  • Energy 1717kj
  • Fat 13.9g
  • Saturates 4.6g
  • Salt 1.03g
  • Iron 6.42mg
  • 5-a-day 3

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