This Pulled Lamb Curry recipe is definitely better made the day before. It goes a long way and will feed a crowd.

Ingredients

Lamb:
1 whole lamb shoulder (2.5 kg), trimmed of excess fat
Ina Paarman’s Garlic Pepper Seasoning
canola oil
3 onions, cut into quarters
1 whole head of garlic cut in half, no need to peel
2 x 25 g Ina Paarman’s Liquid Beef Stock
2 cups (500 ml) water

Sauce:
3 onions, chopped
2 t (10 ml) Ina Paarman’s Masala Spice
3 T (45 ml) butter
1 T (15 ml) grated fresh ginger
5 garlic cloves, finely chopped
1 small chilli, finely chopped
4 cardamom pods, cut open
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
400 g tin chopped tomatoes
1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
3 T (45 ml) Ina Paarman’s Coriander Pesto

To Serve:
Ina Paarman’s Peach Apricot Chutney
flaked coconut
bananas with yoghurt
sliced baby tomatoes with spring onion
Cucumber Raita

How to

Lamb:
Rub the shoulder on all sides with Garlic Pepper Seasoning, lightly oil and leave to stand at room temperature for 30 minutes.

Adjust the oven rack to one setting below the middle and preheat to 150°C.

Build a platform in a roasting pan with onions and garlic. Place the meat on this vegetable base. Mix the Liquid Beef Stock with the water and pour in on the side.

Cut a generous length of baking paper and wet it under the cold tap. Drape the paper over the meat and tuck it in around the pan. Place lamb shoulder in the oven for 4 hours or until very tender and pulling away from the bones.

Lift the shoulder out of the pan, while still lukewarm pull the meat from the bone, flake and place in a medium-size mixing bowl.

Strain the stock from the roasting pan over the meat. Discard the solids. Spoon excess fat from the stock.

Curry Sauce:
Sauté the onions seasoned with Masala Spice in the butter until golden.

Add the ginger, garlic, chilli and cardamom pods and stir-fry for a few seconds to develop flavour.

Add Sun-dried Tomato Pesto, tinned chopped tomatoes and Tikka Curry Sauce. Spoon the meat and all the gravy into the curry sauce, stir and reheat. Stir in the Coriander Pesto and taste for seasoning.

Serve with Basmati rice or Lentil Rice, naan bread and sambals of your choice.

Ina’s Technique Tips:
The flavour of olive oil is lost in a curry, so rather use canola oil.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...