Slow-cooked Curried Shoulder of Welsh Lamb

preparation 10
cook time 2 hours
Serves 8

Ingredients Method

1 approx 2.5kg shoulder Welsh lamb
1 tbsp oil
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and chopped
21/2 cm piece root ginger, peeled and chopped
2 tbsps garam masala or medium curry powder
1tsp chilli powder
400g can chopped tomatoes
400g can chick peas
300ml lamb stock
2 large potatoes, washed and cut into large cubes
2 large handfuls spinach

Preheat oven to 180ºC/350ºF/Gas Mark 4. Heat a large roasting pan on the hob and add the oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.

Add the spices and coat the meat in them well. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in the preheated oven. Cook for about 2 hours until the meat falls off the bone.

Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly. Serve in chunks with Indian breads or steamed rice.

Ingredients

1 approx 2.5kg shoulder Welsh lamb

1 tbsp oil

1 onion, peeled and roughly chopped

2 cloves garlic, peeled and chopped

21/2 cm piece root ginger, peeled and chopped

2 tbsps garam masala or medium curry powder

1tsp chilli powder

400g can chopped tomatoes

400g can chick peas

300ml lamb stock

2 large potatoes, washed and cut into large cubes

2 large handfuls spinach

Method

Preheat oven to 180ºC/350ºF/Gas Mark 4. Heat a large roasting pan on the hob and add the oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.

Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly. Serve in chunks with Indian breads or steamed rice.