Lamb Shoulder is one the most tender parts of the lamb. When cut down to its parts at the various joints, it makes perfect pieces for a Lamb Curry. Please refer back to my recipe dated January 27th 2011 for more information on curry. Sharwood's Curry ready mix.
You will need;
Serves 6 - 8
- 1 lamb shoulder about 2 kg. cut in its parts. Rub salt and pepper and some oil.
- 4 Tbsp. heaped ready curry powder mix. Add some water to it in a bowl and make a paste of it.
- Mix yogurt, chopped cucumber and mint in a nice bowl. Add salt and pepper to taste. Refrigerate till serving time. The yogurt refreshes your palate during the spicy curry meal.
- For the curry:
- Add oil to the Karahi, heat, add onions, garlic, fresh ginger, cinnamon stick, whole cloves, chili and stir fry for 1 minute.
- Add lamb pieces mix and stir till brown.
- Add curry paste, mix and stir.
- 500 ml of chicken broth, mix, stir and bring to a boil.
- Cover and simmer for 45 minutes.
- After 30 minutes check for doneness and liquids. Add some water if required.
- Simmer till lamb nearly falls off the bone.
- Add garam masala, mix and stir.
- Add coconut milk mix and stir.
- Add cilantro and lemon juice.
Serve lamb in the karahi with the raita on the side, the poppadums, any chutney you have, and basmati rice.
I would suggest to drink hot Ceylon tea with the meal, but if wine is the choice then a Shiraz*
would be best.
* From Hugh Johnson's number one best selling pocket wine guide of 2011.