Curried Spiced Boneless Shoulder of Welsh Lamb

Serve with Indian style vegetables, rice and naan bread.

Serves: 4


curried lamb½ 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

Cooking time: Approximately 2 hours

Temperature: Gas Mark 4, 180°C, 350°F


1.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.

2. 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.

3. Pull meat from the bone and serve in large chunks.

4. Serve with Indian style vegetables, rice and naan bread.

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