Slow Cooked Curry Shoulder

Print

Slow Cooked Curry Shoulder

Yield 4-6

Author Lucy Tweed

Cook time

3 Hour

Total time

3 Hour

Set and forget. Yes I realise its a winter thing but sometimes you just need it

Ingredients

• 1 small spring lamb shoulder, jointed at the shank
• 1/2 cup tandoori marinade
• 200g Greek yoghurt
• 1 tablespoon ghee
• 2 brown onions, finely sliced
• 15 curry leaves
• 1 tablespoon grated ginger
• 3 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground masala
• 700g bottle of tomato passata
• Vegetables of your choice (e.g., carrots, potatoes, bell peppers)
• Salt to taste
• Rice or naan, for serving
• Cucumber and dill salad
• Additional yoghurt for serving

Instructions

1. In a bowl, combine the tandoori marinade and Greek yogurt. Massage this mixture thoroughly into the lamb shoulder, ensuring it's well coated. Marinate the lamb overnight in the refrigerator if possible.
2. Remove the marinated lamb from the fridge and let it come to room temperature. Sear the lamb on both sides. You can do this on a barbecue to get some charred bits. Set aside.
3. Preheat the oven to 160’c fan.
4. In a large, heavy-based pot with a tight-fitting lid, heat the ghee over medium heat. Sauté the sliced onions until softened and slightly golden. About 10 mins
5. Add the curry leaves to the onions and cook for about 5 mins until they become fragrant. Then, add the grated ginger and crushed garlic, cooking for an additional 1 to 2 minutes until golden.
6. Stir in the ground coriander, ground cumin, ground turmeric, and ground masala. Toast the spices for a minute until fragrant.
7. Pour in the tomato passata. Refill the passata bottle halfway with water, rinse it out, and add that water to the pot. If there's any remaining tandoori marinade and yogurt mixture, add it to the pot as well. Stir everything together.
8. Place the seared lamb shoulder into the liquid. Cover with parchment paper (cartouche) and then cover the pot with its lid.
9. Place the covered pot into the oven. Let it cook for about 2 to 2.5 hours or until the lamb is tender. Check occasionally and add water if needed to prevent it from drying out.
10. Around 20 minutes before the end of cooking time, add your choice of vegetables into the curry. If you prefer them crunchier, add them during the last 10 minutes.
11. Once the lamb is tender and the vegetables are cooked, remove the pot from the oven. Gently shred the lamb into succulent pieces using a fork.
12. Serve the Tandoori Marinated Lamb Shoulder Curry with rice or naan, a side of cucumber and dill salad, and a dollop of yogurt.

Nutrition Facts

Calories

256

Fat

6 g

Sat. Fat

3 g

Carbs

42 g

Fiber

6 g

Net carbs

36 g

Sugar

21 g

Protein

12 g

Sodium

743 mg

Cholesterol

13 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.