Lamb shoulder curry
- 1 lamb shoulder trimmed of fat
- 3cm piece of root ginger grated
- 3 cloves of garlic crushed water
Dough to seal pot
- 500gm flour
- I bay leaf
- 1 cinnamon stick
- 4 cloves
- 6-cardamom pods green crushed
- 2 onions sliced
- 400gm tin of chopped tin tomatoes
- 2 teaspoons of crushed cumin
- 3 teaspoons crushed coriander
- 2 green chillies halved
- Large handful of coriander
- 50gm-desiccated coconut
- 3 table spoons of coriander seeds
- 5 table spoons of poppy seeds
- 2 table spoons of fennel seeds
- 1 tablespoon of black pepper corns
- 5 red chillies
Place the trimmed lamb shoulder in to a snug fitting pot and add the turmeric, garlic and ginger and three glasses of water. With the flour and water make dough and roll into a sausage and place around the rim of the pot and firmly fit a lid. Put into a pre-heated oven and cook at 150 degrees for 3 hours.
Place the curry paste ingredients into a spice grinder or food processor and blend until fine. Set aside
Heat a little oil in a heavy bottom pot and add the bay leaf, cinnamon, cloves and cardamom and fry until they release their aromas.
Add the sliced onion and cook until soft.
Add the tomatoes and cook for 5-10 minutes. Then add the ground cumin, coriander and halved chillies and cook for a further 5 minutes
Add the curry paste and cook for a further 5 minutes.
Remove the lamb from the pot. Be careful of the steam inside. Remove the bones and excess fat from the lamb and add to the curry sauce along with the cooking liquid from the pot. Cook the lamb in the sauce for a further 30minutes over a low heat.
Serve with chopped coriander and steamed jasmine rice.