Lamb Shoulder Curry

Lamb shoulder curry is a rich, flavorful dish that’s perfect for a hearty meal. The lamb shoulder, with its marbling and connective tissues, becomes tender and flavorful when slow-cooked in spices and aromatics. Here’s a recipe to get you started:

Ingredients (Serves 4-6):

• 1.5 lbs (700 g) lamb shoulder (cut into chunks)
• 2 tbsp oil (vegetable, sunflower, or mustard oil)
• 1 large onion (finely chopped)
• 3-4 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 large tomatoes (chopped, or 1 cup canned tomatoes)
• 1 cup yogurt (whisked)
• 2-3 cups water or stock
• 1 cinnamon stick
• 2-3 cardamom pods
• 2-3 cloves
• 1 tsp cumin seeds
• 1 bay leaf

Spice Mix:

• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp salt (or to taste)

Optional Garnishes:

• Fresh cilantro (chopped)
• Lemon wedges

Instructions:

1. Prep the Lamb:
   • Trim excess fat and pat dry with a paper towel.
   • Optional: Marinate the lamb in yogurt and a pinch of turmeric for 1 hour.
2. Sear the Lamb:
   • Heat oil in a large pot or Dutch oven over medium heat.
   • Add the lamb chunks and sear until browned on all sides. Remove and set aside.
3. Cook Aromatics:
   • In the same pot, add more oil if needed. Sauté cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf until fragrant.
   • Add onions and cook until golden brown (about 8-10 minutes).
4. Add Garlic, Ginger, and Spices:
   • Stir in garlic, ginger, and the spice mix. Cook for 1-2 minutes, stirring continuously, to release the aroma.
5. Cook the Base:
   • Add tomatoes and cook until they break down and the mixture thickens (5-7 minutes).
   • Add the yogurt slowly, stirring continuously to avoid curdling.
6. Simmer the Curry:
   • Return the lamb to the pot and mix well.
   • Add water or stock to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until the lamb is tender and the curry has thickened. Stir occasionally.
7. Finish with Garam Masala:
   • Sprinkle garam masala over the curry in the last 5 minutes of cooking. Adjust seasoning if necessary.
8. Garnish and Serve:
   • Garnish with chopped cilantro and serve hot with steamed rice, naan, or roti.

Tips:

• For deeper flavors, make the curry a day ahead and reheat before serving.
• Lamb’s shoulder works best for slow-cooking. If unavailable, you can use lamb leg or shank.
• Add vegetables like potatoes, peas, or spinach for variety.