Slow Roast Indian Lamb with Pilaf Rice

This Indian-spiced lamb is roasted low and slow until irresistibly tender, then served with fragrant pilaf rice and a rich, creamy tomato sauce. Packed with bold flavours and perfect for sharing—this is a proper winter warmer!

Ingredients

1 lamb shoulder
200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbs curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

For the sauce

2 onions, peeled and sliced
25ml veg oil
2 cloves garlic, peeled and crushed
1 tbs ginger paste
400g tinned crushed tomatoes
5 fresh tomatoes, chopped
50ml water
4 curry leaves
1 bay leaf
1 green, sliced
1 red chilli, sliced
100ml double cream
50g butter
Salt and pepper

For the Pilaf Rice

200g long grain rice
1 onion, peeled and diced
3 cloves
1 cinnamon stick
400ml water

To serve

Fresh coriander

Method

Print Recipe

Pre heat the oven to 180°C
Mix all the ingredients together for the lamb and then smother it all the lamb shoulder. Place onto a roasting tray and roast for 3 hours.
For the pilaf, put the onion into a fry pan with a drizzle of veg oil cook until golden.
Add the rice, water and spices, cover in a piece of parchment paper and cook for 15 minutes.
For the sauce, place a large pan on the hob add the onions and oil and cook for 10 minutes until golden. Add the garlic ginger and both tomatoes then simmer for 5 minutes.
Add in the water chilli curry leaves and bay and cook for 2 more minutes.
Remove the bay then blitz with a stick blender. Finish with the cream and butter.
The shred the lamb stir through the sauce and serve with the pilaf rice.

Ingredients

1 lamb shoulder
200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbs curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

For the sauce

2 onions, peeled and sliced
25ml veg oil
2 cloves garlic, peeled and crushed
1 tbs ginger paste
400g tinned crushed tomatoes
5 fresh tomatoes, chopped
50ml water
4 curry leaves
1 bay leaf
1 green, sliced
1 red chilli, sliced
100ml double cream
50g butter
Salt and pepper

For the Pilaf Rice

200g long grain rice
1 onion, peeled and diced
3 cloves
1 cinnamon stick
400ml water

To serve

Fresh coriander

Method

Pre heat the oven to 180°C
Mix all the ingredients together for the lamb and then smother it all the lamb shoulder. Place onto a roasting tray and roast for 3 hours.
For the pilaf, put the onion into a fry pan with a drizzle of veg oil cook until golden.
Add the rice, water and spices, cover in a piece of parchment paper and cook for 15 minutes.
For the sauce, place a large pan on the hob add the onions and oil and cook for 10 minutes until golden. Add the garlic ginger and both tomatoes then simmer for 5 minutes.
Add in the water chilli curry leaves and bay and cook for 2 more minutes.
Remove the bay then blitz with a stick blender. Finish with the cream and butter.
The shred the lamb stir through the sauce and serve with the pilaf rice.