Lamb shoulder has been my favorite cut of meat for quite ssome time. Properly cooked, you’ll end up with very tender and flavorfull bits of lamb. The braising liquid of the lamb is saved to make a rich lamb broth that can be used later. Cooking lamb shoulder does take some time, but this recipe yields multiple servings and the curry will stay good for many days.
Leaving the lamb into large chunk makes it easier to remove them from the pot, before straining out everything else. After that you can reduce the stock if you want an intense broth. Once you have reduced the stock to your liking, you can clarify the stock with an egg white mixed with a couple tablespoons of water. Stirring the egg white into the hot stock and allowing it to settle for around 5 minutes will cook the egg, and straining through cloth should result with a clear broth.
Blended cashew nuts andd coconut milk give this curry a creamy flavor and rich texture. The spice mix used is relatively mild, for a spicier end result you can add a couple of green chilies before blending.
Lamb shoulder curry
Coconut, cashew and lamb shoulder curry. Mildly spicy and extremely creamy.
Lamb and Lamb stock
- 1.5 kg Lamb shoulder
- 2 Carrots
- 2 Cellery stalks
- 2 Onions
- 4 Garlic cloves
- Ginger, thumb sized
- 1 Cinnamon, stick
- 1 tsp All spice, whole
- 1 egg white (optional)
Curry sauce
- 3 Red onions, cubed
- 2 tsp garlic and ginger paste
- 3 tsp Garam masala
- 1-2 tsp Tumeric
- 1-2 tsp Chili powder
- 2 Tomatoes, chopped
- 3 dl Cashew
- 5 dl Coconut milk
lamb & lamb stock
Cut lamb shoulder in to large chunks. Sear lamb in a large pot
Add carrots, cellery, onion, garlic, ginger, cinnamon and allspice to the pot and cover with water.
Simmer until the lamb is cooked, around 3-4 hours. Take lamb chunks out of the pot into a bowl, cover and allow to cool a little.
Strain the rest of the broth. Bring the liquid to a low boil. Whisk an egg white with a bit of water, and stir that into the stock. Take it off the heat and in ~5 minutes the egg white should have cooked, catching most other large particles from the broth.
Strain the broth into a clean, sterilized container through a cloth.
Curry sauce
Sautee onions with a dash of oil. Once translucent add in spices and garlic and ginger paste, fry for 1-2 minutes until fragrant.
Add in the cashews tomatoes and fry until tomatoes are cooked.
Using a handmixer, blitz until smooth. You will mostlikely have to add liquid for it to blitz properly. You can use either water or the lamb broth.
Shred the cooled off lamb chunks, making sure to remove all bones and other inedible parts. They are large so you shouldn't have trouble with this.
Mix in the cocount milk and shredded lamb into the curry. Serve with rice or naan.
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