- Preheat oven to 180ºC / 160°C / Gas 4.
- Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.
- Add the spices and coat the meat in them. Add the tomatoes, chickpeas, stock and potatoes. Bring to the boil, cover with foil and place in a preheated oven. Cook for about two hours until the meat falls off the bone. Add the spinach in the last 10 minutes of cooking and allow to wilt slightly.
- Serve in chunks with Indian breads or steamed rice.
Slow cooked curried shoulder of Welsh Lamb
- Prep time 30 mins
- Cook time 3 hrs 30 mins
- Serves 5+