MUNCH RATING: 4/5
When I was in Sainsburys looking for some stewing lamb I found a boneless lamb shoulder, which worked out cheaper than those packets of diced lamb. As it was boneless it was easy to cut up into pieces and I managed to make 2 meals from the joint. One was a Thai Massaman Curry and the other was this curry.
I adapted a recipe from an old Fresh magazine and I cooked it in my Tefal 4-in-1. The meat was meltingly tender and had incredible flavour as the lamb shoulder had a good bit of fat on it.
I served it with brown rice and home-made naan bread.
- Serves: 2 (the amount of sauce could serve 4 people if you double the meat)
- 2 Tablespoons oil
- 500g lamb shoulder (or leg) cut into 4cm chunks
- 1 large onion, sliced
- 1 green pepper, cut into chunks
- 2 Tablespoons of Rogan Josh Curry Paste (I used Pataks)
- 1 (400g) tin of chopped tomatoes
- 1 tin of water
- 1 Tablespoon of concentrated liquid stock (I used Knorr Touch of Taste Beef)
- 2 handfuls of split red lentils, rinsed and drained
- 1 whole green chilli, poked a few times with a knife
- Heat the oil in a large pan and fry the lamb in batches until lightly browned all over. Remove the lamb from the pan (set aside in the Tefal cooking bowl) leaving the oil in the pan.
- Add the onions and pepper to the pan and cook over a medium heat for about 10 minutes until soft and golden.
- Return the lamb to the pan, stir in the curry paste and fry for a couple of minutes to release the spices.
- Add the tomatoes, tin of water, the Tablespoon of concentrated liquid stock, the red lentils and the green chilli.
- Bring to the boil, then transfer to the Tefal cooking bowl. Cook for 4-5 hours. You can transfer the curry back into the pan and simmer uncovered to thicken the sauce whilst you cook the rice in the Tefal.
- You can cook this on the hob by covering the pan and simmering gently for 1 hour 45 minutes, stirring occasionally. Or you can cook it in the oven at Gas mark 4/350°F/180°C for 2-2½ hours.