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Slow cooked curried shoulder of Welsh Lamb

  • Prep time 30 mins
  • Cook time 3 hrs 30 mins
  • Serves 5+

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

Nutrition

  • Energy: 2353 KJ
  • Calories: 566 kcals
  • Fat: 40 g
  • Of which saturates: 17.9 g
  • Salt: 0.75 g
  • Iron: 3.75 mg

Method

  1. Preheat oven to 180ºC / 160°C / Gas 4.
  2. Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.
  3. 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.
  4. Serve in chunks with Indian breads or steamed rice.
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