Curried Pulled Lamb

On 21st September 2015, This was Dinner

The picture really does not do this meal justice. The curry sauce was mighty fine and the lamb just melted in your mouth. I started this on Saturday, precooked it on Sunday and finished it off (both in terms of cooking and eating) on Monday so elegant and perfect photos were the last thing on my mind.

Saturday Preparations:

  • Peel 6 garlic cloves
  • Peel and roughly chop a thumb sized piece of ginger
  • Roughly chop a green chilli
  • Lightly score a shoulder of lamb (mine was 1.5kg)
  • Get turmeric, chilli powder, ground cumin & ground coriander

Whizz up the garlic, ginger, green chilli and the spices in a processor along with a splash of water and a pinch of salt. Rub a third of this paste all over the lamb then cover and pop in the fridge overnight. Pop the remaining paste in the fridge too.

Sunday Preparations:

  • Preheat the oven to 140ºc (fan)
  • Slice a couple of onions
  • Chop a couple of large tomatoes
  • Get the lamb and curry paste ready
  • Get natural yoghurt, a few cardamom pods, a cinnamon stick, a couple of bay leaves, muscovado sugar, malt vinegar, oil & seasoning ready

Heat the oil in a casserole/oven proof pan and add the onions, cardomom cinnamon and bay. Cook for about 10 minutes, stirring occasionally until soft and golden. Sprinkle with the sugar then add in the vinegar and stir for another minute. Add the remaining curry paste and cook for a minute more.

Add in the tomatoes and then add some water and the natural yoghurt. Season. Pop the lamb in the dish and spoon over some of the sauce. Cover and stick in the oven for about 3 hours.

Remove from the oven and leave to cool. Once cooled, carefully separate the lamb from the sauce (it will be very tender). Cover the lamb and pop in the fridge again. Transfer the sauce to another container and pop in the fridge.

Preparing:

  • Preheat the lamb to 180ºc (fan)
  • Get the lamb, sauce, oil & seasoning ready

Making:

Brush the lamb with oil and cook in the oven for around 30 minutes.

Pour the sauce into a processor and whizz until smooth. Pop in a pan and heat through.

I just served mine with flatbreads I made using a shop bought bread mix and natural yoghurt.

TWD_2109_Pulled_LambThat’s a cumin polenta crusted roasted carrot in the bottom left of the picture which I then chopped up and added to the rolled flatbread.

The recipe came from BBC Good Food September but is now on their website. They do have some great accompaniments to go with it too but there was only the 2 of us so it seemed a bit much.

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