(Serves 4 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes) Use Lamb Shoulder for Maximum Flavor Lamb shoulder has the perfect balance of fat and tenderness when slow ...

You could use a shop bought curry paste, but it won't taste quite as fresh and vibrant. Once you've tried it, you'll never look back. Place the diced lamb shoulder into a bowl or food bag.

Meanwhile, a wet masala is made for the curry to be finished in later on. Chop the lamb into small chunks. Mix the turmeric, chilli powder and salt in a large bowl. Add the lamb and mix it up so ...

Serve the curry hot with rice or chickpea breads ... Make about 10 cuts in the lamb shoulder and push the garlic, thyme and anchovies into the cuts. Season with 20g salt, rub with the olive ...

Senegalese chef Pierre Thiam's cozy West African curry features perfectly tender lamb shoulder, creamy sweet potatoes, and a custom-blended curry powder that's served over fonio to soak up the ...

Add the lamb shoulder and sear for 1-2 minutes on each ... Stir in the cardamom seeds, curry leaves and tamarind pulp. Add the chopped tomatoes and stock and bring the mixture to the boil.

Since we hardly get boneless lamb in Fiji and the boneless lamb being expensive we use lamb shoulder chops, lamb shanks or lamb neck for our lamb curry.

This would work equally well with roasted potatoes, couscous or soft polenta. Place the lamb shoulder in a large cast-iron lidded pot and rub the olive oil all over it. Season well with sea salt ...

Remove items from your saved list to add more. In this make-ahead dish, the lamb shoulder goes in the oven the day before, and it just needs to be reheated to serve. A crust of buttery almonds ...

Meanwhile, a wet masala is made for the curry to be finished in later on. Ingredients 1 kg lamb neck and ribs 1 tsp ground turmeric 1 tsp chilli powder Salt to taste 1 cup water For the masala ...