15ml (1tbsp) oil
1 onion, roughly chopped
2 cloves garlic, chopped
1" (2½cm) piece root ginger, peeled and chopped
30ml (2tbsp) garam masala or medium curry powder
5ml (1tsp) chilli powder
400g (approx) can chopped tomatoes
400g (approx) can chick peas
300ml (½pt) lamb stock
2 large potatoes, washed and cut into large cubes
2 large handfuls Spinach
1. Preheat oven to Gas 4, 180℃, 350℉.
2. Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.
3. Add the spices and coat the meat in them. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in preheated oven. Cook for about 2 hours until the meat falls off the bone. Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly.
4. Serve in chunks with Indian breads or steamed rice.
- Serves – 6
- Calories – 566 kcals
- Cooking Time - 120 mins
Recipe provided by Hybu Cig Cymru - Meat Promotion Wales