Ingredients
- 2.5kg shoulder of PGI Welsh Lamb
- 1 tbsp oil
- 1 onion, roughly chopped
- 2 cloves garlic, chopped
- 2½cm piece root ginger, peeled and chopped
- 2 tbsp garam masala or medium curry powder
- 1 tsp chilli powder
- 400g can of chopped tomatoes
- 400g can of chickpeas
- 300ml lamb stock
- 2 large potatoes, washed and cut into large cubes
- 2 large handfuls of spinach
210
Cooking Time
30
Prep Time
5+
Serves
- 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.
