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Slow- cooked lamb masala curry
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2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black mustard seeds 4 cloves garlic
5cm piece fresh root ginger, roughly chopped
2 red chillies, roughly chopped 1 tbsp ground turmeric
1 tbsp smoked paprika
1 tbsp garam masala
2 tbsp groundnut oil
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
500ml chicken stock
2kg whole shoulder of lamb
1 large aubergine, cubed
28g pack fresh coriander, leaves only, roughly chopped
25g pack fresh mint, leaves only, roughly chopped
1 Preheat the oven to 160°C, gas mark 2. Place the coriander, cumin and mustard seeds in a small frying pan and toast carefully until fragrant and starting to pop.
2 Tip into the bowl of a small food processor and add the garlic, ginger, chillies, turmeric, paprika, garam masala, groundnut oil and a pinch of salt. Process until you have a thick, fairly smooth paste.
3 Tip the paste into the bottom of a large roasting tin and mix with the tomato purée, chopped tomatoes and stock. Place the shoulder of lamb on top and spoon over the sauce. Roast for 2 1⁄2 hours loosely covering with foil after the rst hour.
4 Add the chopped aubergine and roast for another hour uncovered, until the aubergine and lamb are very tender and the sauce is thickened. Serve scattered with mint and coriander. Delicious with rice or potatoes roasted with turmeric, garlic and ginger.
Typical values per serving:
This recipe was first published in March 2017.