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  • Lamb shoulder

  • 1 lamb shoulder trimmed of fat

  • 3 cm piece root Ginger grated

  • 3 Cloves Garlic crushed

  • 3 Glasses Water

  • Dough to seal pot

  • 500 g Flour

  • Water

  • Curry paste

  • 50 g desiccated coconut

  • 3 tablespoons coriander seeds

  • 5 tablespoons Poppy Seeds

  • 2 tablespoons fennel seeds

  • 1 tablespoon black peppercorn

  • 5 Red chilli's

  • 1 Bay leaf

  • 1 stick Cinnamon

  • 4 Cloves

  • 6 cardamom pods crushed

  • 2 Onions sliced

  • 400 g tin chopped Tomatoes

  • 2 teaspoons crushed Cumin

  • 3 teaspoons crushed Coriander

  • 2 green chilli's halved

  • Large handful Coriander


  • Lamb shoulder:

  • 1.

    Place the trimmed lamb shoulder in to a snug fitting pot and add the turmeric, garlic and ginger and three glasses of water.

  • Dough to seal pot:

  • 1.

    With the flour and water make dough and roll into a sausage and place around the rim of the pot and firmly fit a lid. Put into a pre-heated oven and cook at 150 degrees for 3 hours.

  • Curry paste:

  • 1.

    Place the curry paste ingredients into a spice grinder or food processor and blend until fine. Set aside

  • 2.

    Heat a little oil in a heavy bottom pot and add the bay leaf, cinnamon, cloves and cardamom and fry until they release their aromas.

  • 3.

    Add the sliced onion and cook until soft.

  • 4.

    Add the tomatoes and cook for 5-10 minutes. Then add the ground cumin, coriander and halved chillies and cook for a further 5 minutes

  • 5.

    Add the curry paste and cook for a further 5 minutes.

  • 6.

    Remove the lamb from the pot. Be careful of the steam inside. Remove the bones and excess fat from the lamb and add to the curry sauce along with the cooking liquid from the pot. Cook the lamb in the sauce for a further

  • 7.

    30minutes over a low heat.

  • 8.

    Serve with chopped coriander and steamed jasmine rice.

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