Slow-Cooked Curried Shoulder of Welsh Lamb

Method:

1. Preheat oven to Gas 4, 180°C, 350°F.
2. Heat a large roasting pan on the hob and add oil, onion, garlic, and ginger
3. Add the shoulder of lamb and brown in the well.
4. Add the spices and coat meat in the well.
5. Add the tomatoes, chick peas, stock, and potatoes.
6. Bring to the boil, cover with foil, and place in preheated oven.
7. Cook for about 2 hours until the meat falls off the bone.
8. Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly.
9. Serve in chunks with Indian breads or steamed rice.

Ingredients:

1 Approx 2.5kg Shoulder Welsh Lamb

15ml (1tbsp) Oil

1 Onion, Roughly Chopped

2 Cloves Garlic, Chopped

1” (2 ½ cm) Piece of Root Ginger, Peeled, and Chopped

30ml (2tbsp) Garam Masala or Medium Curry Powder

5ml (1tbsp) Chilli Powder

400g (Approx) Can of Chopped Tomatoes

400g (Approx) Can of Chick Peas

300ml ( ½pt) Lamb Stock

2 Large Potatoes, Washed and Cut into Large Cubes

2 Large Handfuls of Spinach