Slow Cooked Curry Shoulder
A whole lamb shoulder marinates overnight in tandoori yoghurt, gets seared for char, then goes low and slow in a fragrant curry base until it shreds apart with a fork.
Serves: 4-6
Prep time: 20 minutes (plus overnight marinating)
Cook time: 2.5 hours
INGREDIENTS
1 small spring lamb shoulder, jointed at the shank
1/2 cup tandoori marinade
200g Greek yoghurt
1 tbsp ghee
2 brown onions, finely sliced
15 curry leaves
1 tbsp grated ginger
3 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
2 tsp garam masala
700g bottle tomato passata
vegetables of your choice (carrots, potatoes, capsicum)
salt, for seasoning
To serve
rice or naan
cucumber and dill salad
extra yoghurt
METHOD
In a bowl, combine the tandoori marinade and Greek yoghurt. Massage thoroughly into the lamb shoulder, ensuring it's well coated. Marinate overnight in the fridge if possible.
Remove the lamb from the fridge and let it come to room temperature. Sear on both sides - a barbecue works well for getting some charred bits. Set aside.
Preheat the oven to 160°C fan-forced.
In a large, heavy-based pot with a tight-fitting lid, heat the ghee over medium heat. Sauté the onions until softened and slightly golden, about 10 minutes.
Add the curry leaves and cook for about 5 minutes until fragrant. Add the ginger and garlic, cooking for a further 1-2 minutes until golden.
Stir in the coriander, cumin, turmeric and garam masala. Toast the spices for a minute until fragrant.
Pour in the passata. Refill the passata bottle halfway with water, rinse it out, and add that water to the pot. Add any remaining tandoori marinade and yoghurt mixture. Stir everything together.
Place the seared lamb shoulder into the liquid. Cover with a cartouche of baking paper, then cover the pot with its lid.
Place the pot in the oven and cook for 2 to 2.5 hours, or until the lamb is tender. Check occasionally and add water if needed to prevent it drying out.
Around 20 minutes before the end of cooking, add your choice of vegetables to the curry. For crunchier veg, add them in the last 10 minutes instead.
Once the lamb is tender and the vegetables are cooked, remove from the oven and gently shred the lamb into succulent pieces using a fork.
Serve with rice or naan, a side of cucumber and dill salad, and a dollop of yoghurt.
HINTS
Searing the lamb before it goes into the curry liquid isn't optional - those charred edges add a depth of flavour the braise alone won't give you.
Check the liquid level a couple of times during the long oven braise; it should stay just below the surface of the meat, so top up with a splash of water if it's looking dry.
Leftovers improve overnight in the fridge - the curry only gets better as the spices settle, so this is a good one to make a day ahead if you're feeding a crowd.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 17100 kJ (4090 cal)
Protein: 240 g
Fat: 280 g
Saturated fat: 115 g
Carbohydrate: 148 g
Sugars: 31 g
Sodium: 4400 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.