Spiced Shredded Lamb
By Morrisons
Published on 14 October 2020
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 naan breads. This recipe has been kindly provided by AHDB.
Tip: If preferred, try this recipe with half a shoulder or whole leg of lamb.Time and servings
4 hrs 10 minsTotal time
8Servings
10 minsPrep time
4 hrsCooking time
Ingredients
- 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
Step 1
Preheat the oven to gas mark 3/160°C/140°C fan.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.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.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.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.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.