How to make curry spiced boneless shoulder of Welsh lamb

Slow cook this hunk of lamb with plenty of warming spices until it’s soft and tender and chunks fall off the bone

Curry spiced boneless shoulder of Welsh lamb

Serves 4
Cooking time 2 hours

½ lean shoulder of Welsh lamb
15ml oil
1 onion, sliced
2 cloves garlic, crushed
400g can chopped tomatoes
300ml stock
15ml ground cumin 
2.5ml cayenne pepper 
15ml  turmeric 
5ml ground ginger 
Fresh coriander
4 potatoes, peeled and cut into chunks
½ cauliflower, cut into large florets
6 small carrots, peeled or scrubbed
¼ swede, peeled and cut into cubes

Preheat oven to gas mark 4, 180 C, 350 F. In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes.

Add tomatoes, vegetables, stock and spices. Bring to the boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender.

Pull meat from the bone and serve in large chunks. Serve with Indian-style vegetables, rice and naan bread.

Recipe from PGI Welsh Lamb