Book a slot
Total number of items in your trolley 0. Trolley amount .
MORRISONS NOW NEW CUSTOMER OFFER£5 off your first 3 fast orders with code: 5firstnow *min spend £30Choose Now
Spiced Shredded Lamb

By Morrisons
Whole shoulder of lamb brushed with curry paste and cooked low and slow with hot lamb stock, tomato purée, chopped tomatoes and chickpeas.  Shredded, garnished with freshly chopped herbs and served with warmed flat or…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 1 handful of mint, chopped to garnish
  • 1 handful of coriander, to garnish
  • 400 g of chopped tomatoes
  • 125 g of curry paste, of your choice (we used madras)
  • 1.8 kg of shoulder of lamb
  • 2 tbsp of tomato puree
  • 300 ml of lamb or vegetable stock
  • 400 g of chickpeas, drained

Method

6 steps

  1. Step 1

    Preheat the oven to gas mark 3/160°C/140°C fan.

  2. Step 2

    Put the curry paste, tomato puree, chopped tomatoes and stock in a large non-stick roasting tin, approximately 40 x 30cm. Stir well.

  3. Step 3

    Place the lamb on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and transfer to the roasting tin. Spoon over the curry mixture.

  4. Step 4

    Cover with baking parchment then foil and roast for 4 hours, turning occasionally. 20 minutes before the end of the cooking time, add the chickpeas and continue to cook uncovered.

  5. Step 5

    Remove the joint from the tin, transfer onto a chopping board and ‘pull’ the cooked lamb apart by securing with a fork and shredding meat with a second fork.

  6. Step 6

    Return the meat to the sauce, garnish with the herbs and serve with warm flatbreads or naans, a selection of relishes and salad.