Slow Cooked Lamb Shoulder Curry

I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe. Visit or follow the campaign on Facebook and Instagram for all things European lamb.


1kg leg or shoulder of lamb diced

2 tbsp coriander powder 

2 tbsp curry powder

2 tbsp cumin powder

1 tbsp chilli powder 

6 cloves garlic, peeled

2 tblsp Dijon mustard

2 tins chopped tomatoes

2 red chilli

White wine vinegar

basmati rice to serve


  1. Heat a large oven proof pot, add some oil and sear the meat all over with salt.
  2. toast the spices in the same pot for 1min over a medium heat, add this to the browned lamb.
  3. In a blender, add the chillis, onion, garlic, and mustard. Blend until smooth. Add this to the browned lamb.
  4. Cook out over a medium heat for 3mins, then add the vinegar, followed by the tinned tomatoes and 200mls of water. Bring this to the boil.
  5. Place a lid on the dish and cook at 160oC for 3hours.
  6. Once cooked, the meat will be tender, pull in the sauce with two forks to shred the lamb
  7. Bring the rice and water to the boil, then reduce the heat and cook under a lid for 10mins until dry and soft.

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