Indian-spiced lamb shoulder with Bombay potatoes

Summary Not available

  • 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/1┬╝in 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
  1. 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

  2. Grind to a powder with the remaining spice mix ingredients

  3. Set aside

  4. For the lamb, preheat the oven to 150C/130C Fan/Gas 2

  5. Season the lamb all over with salt and freshly ground black pepper

  6. Heat the oil in a large, flameproof, lidded casserole over a medium heat

  7. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over

  8. Remove from the pan and set aside

  9. Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured

  10. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes

  11. Stir in the cardamom seeds, curry leaves and tamarind pulp

  12. Add the chopped tomatoes and stock and bring the mixture to the boil

  13. Reduce the heat until the mixture is simmering, then cover the casserole with a lid

  14. Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender

  15. Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender

  16. Drain well

  17. Heat the oil in a large frying pan over a medium heat

  18. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well

  19. Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer

  20. 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

  21. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs

  22. 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

  23. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs

  24. To serve, spoon some of the Indian-spiced lamb onto serving plates

  25. Serve a pile of Bombay potatoes alongside each portion

No extra notes

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