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Braised indian spiced shoulder of lamb

This is a blend of using typical indian curried sauce to braise a whole shoulder of lamb to achieve a a great result.

You will need to marinate your lamb in curry spices and garlic for at least 12hrs.


  • 1 whole boned shoulder of lamb. Scored along skin in diamond pattern and rubbed with curry spices and 1tbsp chopped garlic.
  • 2 cloves of garlic
  • 4 plum tomatoes peeled, deseeded and roughly chopped.
  • 2litre chicken +beef stock 1/2 and 1/2.
  • 1tbsp curry powder.
  • 1 sliced onion
  • seasoning
  • 60g butter. + some for sweating off veg.
  • 1tbsp tom puree
  • 1 tbsp mango chutney
  • seasoning to taste
  • 25g fresh coriander + stems


  • Leave lamb to marinade for 12 hrs then seal in a pan until lightly browned all over.
  • Leave to one side in a large deep casserole dish
  • To make the sauce fry to onion and garlic on a low heat until soft.
  • Add the curry spices and continue to heat for a further 1mins.
  • add the tomato puree, stock and coriander stems.
  • Bring to the boil and simmer for 3 mins.
  • Pour over the lamb make sure it is covered if not add extra water.
  • Braise in the oven for 4hrs at 160*c
  • When cooked ie meat is tender Strain off the liquid ensuring you keep the onion stems etc. Leave lamb to rest for 30mins in a warm place ie freshly turned off oven.
  • Place in a saucepan and bring the liquid to the boil.
  • add the fresh tomatoes and continue to boil until reduced to around 500ml or until it becomes quite thick.
  • Use a spoon to break up the tomatoes then add chutney. Continue to cook on a low heat for 3 mins
  • add the coriander leaves and the 60g butter. Stir in until butter is melted.
  • Slice lamb serve immediately with sauce over the top.

Goes great with Pilau rice and Nan


Gabrielle Evelyn said...

WOW~I like Indian food!!

herve leger