CookingBauer XcelMeat, Recipe

Slow cooked curried shoulder of Welsh lamb

CookingBauer XcelMeat, Recipe
Slow cooked curried shoulder of Welsh lamb
Slow%20Cooked%20Curried%20Shoulder%20of%20Welsh%20Lamb.jpg

Method

  1. Preheat oven to 180ºC/350ºF/Gas Mark 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 meat in them well. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in 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.

Tip

Serve with some steamed vegetables and crisp roast potatoes

Ingredients

2.5kg (5.5lbs)shoulder Welsh lamb
1 tbsp oil
1 onion, roughly chopped
2 cloves garlic, chopped
2½cm (1in) piece root ginger, peeled and chopped
2 tbsp garam masala or medium curry powder
1 tsp chilli powder
400g can chopped tomatoes
400g can chick peas
300ml (½pt) lamb stock
2 large potatoes, washed and cut into large cubes
2 large handfuls spinach

Notes

Time: 30 mins
Serves: 8
Nutrition: n/a