Recipe: Spiced Shredded Lamb

Maximum taste, minimum effort, our kind of taste!

Serves: 8

Prep time: 10 mins

Cook time: 4 hours

Ingredients:

• 1.8kg whole shoulder of Lamb
• 1 x 125g curry paste of your choice (we used madras)
• 2 tablespoons tomato puree
• 1 x 400g can chopped tomatoes
• 300ml good, hot lamb or vegetable stock
• 1 x 400g can chickpeas, drained
• Freshly chopped mint and coriander leaves, to garnish

1. Preheat the oven to gas mark 3/160°C/140°C fan.

2. Put the curry paste, tomato puree, chopped tomatoes and stock in a large non-stick roasting tin, approximately 40 x 30cm. Stir well.

3. Place the lamb on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and transfer to the roasting tin. Spoon over the curry mixture.

4. Cover with baking parchment then foil and roast for 4 hours, turning occasionally. 20 minutes before the end of the cooking time, add the chickpeas and continue to cook uncovered.

5. Remove the joint from the tin, transfer onto a chopping board and ‘pull’ the cooked lamb apart by securing with a fork and shredding meat with a second fork.

6. Return the meat to the sauce, garnish with the herbs and serve with warm flatbreads or naans, a selection of relishes and salad.

Tips: If preferred, try this recipe with half a shoulder or whole leg of lamb.

With credit to Simply Lamb