Right then, gather round – if you’re after a curry that’s rich, meaty and proper comforting, this lamb shoulder curry is just the ticket. Big chunks of shoulder, warming spices, and a sauce that’ll make you want to lick the plate.
Ingredients (serves 4)
750g lamb shoulder (cut into big chunks)
2 tbsp thick plain yoghurt
1 tsp turmeric powder
3 tbsp vegetable or rapeseed oil
½ tsp fenugreek powder (optional, but adds a lovely aroma if you have it)
6 cloves
3 cardamom pods
3 bay leaves
1 cinnamon stick
½ tsp of chill flakes
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 onions, finely chopped
2 cloves of garlic, finely chopped
2 inches root ginger, peeled and julienned
3 green chillies (slice 2 finely, stab the 3rd with a knife)
1 tbsp ground coriander
1 star anise – crushed
200g chopped tomatoes
1 tsp salt (to taste)
3 tbsp fresh coriander, chopped
Optional ingredients – 1tsp chilli powder (optional, for a bit of kick) or Coconut milk/cream (to reduce the heat)
Method
- Marinate the lamb: Give the lamb shoulder chunks a good rub with yoghurt and turmeric. If you’ve got a couple of hours or overnight, let it chill in the fridge – it makes a real difference.
- Get your spices sizzling: Heat the oil in a big pan. Add the cloves, cardamom, bay leaves, cinnamon stick and dried chillies. Let them pop and smell the aromas – that’s where the flavour starts building.
- Crush more spices: Crush in a sandwich bag with a rolling pin / or with a pestle and mortar the cumin seeds, coriander seeds, fennel seeds and star anise then add to the hot pan.
-
Onions, garlic, ginger & chillies: In go the onions, soften them until golden, then stir in garlic, ginger and the sliced chillies. Keep the heat moderate so nothing burns.
- Ground spices join the party: Sprinkle in coriander, fennel and the chilli powder. Add a splash of water so they don’t stick to the pan. Cook until the oil starts separating.
- In goes the lamb: Toss it in the spiced mix, coating all the chunks nicely. Add the chopped tomatoes and salt. Pour in enough water so the meat’s just covered. Bring it gently to a simmer.
- Patience pays: For that melt-in-your-mouth goodness, simmer the lamb for 60–90 minutes on a low heat stirring regularly. The longer it bubbles, the richer and silkier the sauce. You can cook the curry for up to 3 hours if you have time.
- Cool it down (if it needs it): Add coconut milk gradually to your preference if you feel the curry needs a little less heat. Simmer for a further 10 minutes.
- Finish with fresh coriander: Just before serving, stir in chopped coriander and give it a taste. Adjust seasoning if needed.
- Serve it up: Rice, naan (or both), whatever carbs float your boat. Dive in and enjoy a curry that’s all Eat Great Meat comfort in a bowl.
Steph’s Tip: Don’t rush the lamb – the slow simmer is worth every second. The shoulder will fall apart juicy and tender, and every bite will taste like you’ve spent hours in the kitchen.
Love this recipe? Download the recipe card to print and keep at home!
