Indian-spiced lamb shoulder with Bombay potatoes
Method
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For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.
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For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper.
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Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.
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Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.
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Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid.
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Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender.
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Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well.
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Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well.
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Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.
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Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
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When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
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To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion.
Ingredients
For the spice mix
- 1 tbsp coriander seeds
- 1½ tsp cumin seeds
- 1½ tsp chilli flakes
- 1½ tsp ground turmeric
- 1 cinnamon stick, broken into pieces
- ½ tsp fennel seeds
- ½ tsp cracked black peppercorns
- ½ tsp fenugreek seeds
- ¼ tsp cloves
For the lamb
- 1 x 2.5-3kg/5lb 8oz-6lb 8oz lamb shoulder (bone in)
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 long green chillies, split in half lengthways (seeds removed if desired)
- 4 garlic cloves, finely chopped
- 5cm/2in piece fresh root ginger, peeled, finely chopped
- 1 tsp cardamom pods, lightly crushed
- 8 curry leaves
- 2 tbsp tamarind pulp
- 1 x 400g tin chopped tomatoes
- 1 litre/1¾ pints beef stock
- 2 tbsp chopped fresh coriander leaves
- 2 tbsp chopped fresh mint leaves
- salt and freshly ground black pepper
For the Bombay potatoes
- 750g/1lb 10oz potatoes, cut into 3cm/1¼in cubes
- 4 tbsp flavourless vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp mustard seeds
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 x 400g tin chopped tomatoes
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint leaves
- salt and freshly ground black pepper
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Indian-spiced lamb shoulder with Bombay potatoes
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