Serves: 4 Cooking time: Approximately 2 hours Temperature: Gas Mark 4, 180°C, 350°F INGREDIENTS: ½ lean shoulder of Welsh lamb 15ml (1tbsp) oil 1 onion, sliced 2 cloves garlic, crushed 400g approx can chopped tomatoes 4 potatoes, peeled and cut into chunks ½ cauliflower, cut into large florets 6 small carrots, peeled or scrubbed ¼ swede, peeled and cut into cubes 300ml (½pt) stock 15ml (1tbsp) ground cumin 2.5ml (½tsp) cayenne pepper 15ml (1tbsp) turmeric 5ml (1tsp) ground or instead of the above 33g sachet Bombay Potato dry mix Fresh coriander
METHOD: In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes. Add tomatoes, vegetables, stock and spices. Bring to the boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender. Pull meat from the bone and serve in large chunks. Serve with Indian style vegetables, rice and naan bread. Shoulder Sold whole or divided into halves, the shoulder can be boned and either rolled into a neat roast joint or dices for use in casseroles and curries. It also makes great mince. Like leg joints, lamb shoulder is fantastic when slow roasted for many hours, until the meat is literally falling from the bone. Recipe from HCC www.eatwelshlamb.co.uk