Indian-spiced lamb shoulder with Bombay potatoes
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- 1 tbsp coriander seeds
- 1.5 tsp cumin seeds
- 1.5 tsp chilli flakes
- 1.5 tsp ground turmeric
- 1 cinnamon stick (broken into pieces)
- 5 tsp fennel seeds
- 5 tsp black peppercorns
- 5 tsp fenugreek seeds
- tsp cloves
- shoulder
- 2 tbsp vegetable oil
- 2 onions (finely chopped)
- 2 long green chillies (split in half lengthways (seeds removed if desired))
- 4 garlic cloves (finely chopped)
- root ginger (finely chopped)
- 1 tsp cardamom pods (lightly crushed)
- 8 curry leaves
- 2 tbsp tamarind pulp
- 1 chopped tomatoes
- beef stock
- 2 tbsp coriander leaves
- 2 tbsp mint leaves
- black pepper
- 10oz potatoes (cut into 3cm/1¼in cubes)
- 4 tbsp vegetable oil
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 tsp mustard seeds
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 5 tsp ground turmeric
- 1 chopped tomatoes
- 1 tbsp fresh coriander
- 1 tbsp mint leaves
- black pepper
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
No extra notes