Spiced shoulder of lamb recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make, 8-9 hours in the slow cooker
  3. Rating

The Indian spices give this slow cooker recipe another dimension. You can also oven-cook this recipe.

tried and tested
Spiced shoulder of lamb

Ingredients

  1. 1.5kg shoulder of lamb
  2. Good pinch of saffron
  3. 1 onion, finely sliced
  4. 2.5cm piece fresh ginger, cut into matchsticks
  5. 2 garlic cloves
  6. 1 tsp chilli flakes
  7. 1 tsp coriander seeds
  8. 1 tsp cumin seeds
  9. 2 tsp garam masala

For the sauce

  1. 150ml Greek yogurt
  2. 1 garlic clove, crushed
  3. Handful fresh mint, chopped

Method

  1. 1. Brown the shoulder of lamb all over in a hot frying pan over a medium-high heat, then place it in your slow cooker. Soak the saffron in 2 tbsp warm water and set aside.
  2. 2. Blitz all the remaining ingredients in a blender until you have a rough paste. Add the saffron and its soaking water and blitz again. Season well, then spread all over the surface of the lamb shoulder.
  3. 3. Cover with the lid and cook on the low setting for 8-9 hours. When it is cooked and meltingly tender, remove the lamb from the slow cooker.
  4. 4. Mix the yogurt with the garlic and mint and season well. Serve the lamb with the garlic sauce, and accompany with some couscous, if you like.

Nutritional info

Per serving: 379kcals, 20.4g fat (9.2g saturated), 46.1g protein, 3.8g carbs, 2.2g sugar, 0.5g salt

Chef's tip

For oven cooking, preheat the oven to 160°C/fan140°C/gas 3. Follow the recipe, but place everything in an ovenproof dish. Cover tightly with foil and cook for 4 hours until really tender.

Wine Recommendation

Australian Shiraz-Cabernet is a winner here, with its concentrated flavours of blackcurrant and spice.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

webeditor

November 4

Re: comment left Nov 3, this dish is always going to be quite fatty because lamb is fatty, and you may have had a particularly fatty piece of meat. If this happens, we recommend that you remove the meat, pour out the sauce, and skim the fat off the top. We tested the recipe in-house and it passed with flying colours, so sorry to hear you didn't enjoy it. Regards, Debra, web editor.

babs

November 4

I thought this was a great recipe - cooked it on Sunday for guests and it worked a treat.

swjts

November 3

this was one of the worst recipes I've ever made. lamb shoulder is very fatty and therefore in the slow cooker the fat just combined with the sauce . Yuck

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