Indian-spiced lamb shoulder with Bombay potatoes

Name: Indian-spiced lamb shoulder with Bombay potatoes
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Cuisine: Georgian
Ingredients: 1500.00 g Lamb shoulder; 80.00 ml Vegetable oil; 450.00 g onions; 30.00 g Chilli; 5.00 კბილი garlic clove; 20.00 g Ginger; 400.00 g Canned chopped tomatoes; 500.00 ml Beef stock; 800.00 g potatoes; 10.00 g Coriander seeds; 10.00 g cumin seeds; 10.00 g Chilli powder; 8.00 g Turmeric; 5.00 g cinnamon stick; 2.00 g Fennel seeds; 2.00 g black peppercorns; 2.00 g Fenugreek; 1.00 g Cloves; 3.00 g Cardamom; 2.00 g Curry leaves; 30.00 g Tamarind pulp; 20.00 g Fresh coriander; 10.00 g Mint; 5.00 g Mustard seeds; 10.00 g Salt; 2.00 g Black Pepper

This is a great go-to recipe when cooking for friends - you can just stick it in the oven and forget about it.

Prep30 min

Cook210 min

Servings6

Cal/serving685

#meat#potatoes#lamb#chakrakuli

Ingredients

Servings

Vegetable oil80 ml
garlic clove5 კბილი
Beef stock500 ml

Instructions

12 steps

1
For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.
2
For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper.
3
Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.
4
Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.
5
Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid.
6
Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender.
7
Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well.
8
Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well.
9
Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.
10
Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
11
When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
12
To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion.

Nutrition

1 serving ≈ 342 g

Nutrition values are estimates. - means data is unavailable.

685

kcal

50.2g

Protein

24.3g

Carbs

42.7g

Fat

5.1g

Fiber

My notes and cooking history

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Indian-spiced lamb shoulder with Bombay potatoes

Ingredients

Instructions

Nutrition

My notes and cooking history

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