Indian-spiced lamb shoulder with Bombay potatoes

Indian-spiced lamb shoulder with Bombay potatoes
Summary Not available
Total time : 2 hrs 30 mins
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Indian-spiced lamb shoulder with Bombay potatoes

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Lamb
Person: 8
Calories: 889kcal

Materials

  • 1 tbsp coriander seeds
  • 1.5 tsp cumin seeds
  • 1.5 tsp chilli flakes
  • 1.5 tsp Turmeric powder
  • 1 cinnamon broken into pieces
  • 5 tsp fenugreek seeds
  • 5 tsp black peppercorns
  • 5 tsp fenugreek seeds
  • 1 tsp cloves
  • 2000 g shoulder
  • 2 tbsp oil
  • 2 onion finely chopped
  • 2 long green chilies split in half lengthways (seeds removed if desired)
  • 4 garlic cloves finely chopped
  • 1 inch ginger finely chopped
  • 1 tsp cardamom pods lightly crushed
  • 8 curry leaves
  • 2 tbsp tamarind paste
  • 1 chopped tomatoes
  • 2 tbsp coriander
  • 2 tbsp mint
  • 1 tsp black pepper
  • 250 g potatoes cut into 3cm/1¼in cubes
  • 5 tbsp oil
  • 1 onion finely chopped
  • 1 garlic cloves finely chopped
  • 1 tsp mustard
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 5 tsp Turmeric powder
  • 1 chopped tomatoes
  • 1 tbsp mint

Instructions

  • For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant
  • Grind to a powder with the remaining spice mix ingredients
  • Set aside
  • For the lamb, preheat the oven to 150C/130C Fan/Gas 2
  • Season the lamb all over with salt and freshly ground black pepper
  • Heat the oil in a large, flameproof, lidded casserole over a medium heat
  • Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over
  • Remove from the pan and set aside
  • Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured
  • Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes
  • Stir in the cardamom seeds, curry leaves and tamarind pulp
  • Add the chopped tomatoes and stock and bring the mixture to the boil
  • Reduce the heat until the mixture is simmering, then cover the casserole with a lid
  • Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender
  • Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender
  • Drain well
  • Heat the oil in a large frying pan over a medium heat
  • Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well
  • Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer
  • Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender
  • Season, to taste, with salt and freshly ground black pepper, then stir in the herbs
  • When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes
  • Season, to taste, with salt and freshly ground black pepper, then stir in the herbs
  • To serve, spoon some of the Indian-spiced lamb onto serving plates
  • Serve a pile of Bombay potatoes alongside each portion

Notes

No extra notes

Nutrition

Calories: 889kcal | Carbohydrates: 24g | Protein: 62g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 215mg | Sodium: 338mg | Potassium: 1433mg | Fiber: 6g | Sugar: 7g | Vitamin A: 484IU | Vitamin C: 43mg | Calcium: 191mg | Iron: 8mg

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