Slow Cooked Curried Shoulder of Gower Lamb

Ingredients

1 approx 2kg shoulder Welsh lamb

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

Method

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.

Recipe Information

• Serves – 6
• Calories – 566 kcals
• Cooking Time - 120 mins