Ingredients
- 1.8kg whole shoulder of lamb
- 1 x 125g curry paste of your choice, we used madras
- 2 tablespoons tomato purée
- 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
Method
- Preheat the oven to 160°C, 140°C Fan, Gas Mark 3.
- Put the curry paste, tomato puree, chopped tomatoes and stock in a large non-stick roasting tin, approximately 40 x 30cm. Stir well.
- 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.
- 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.
- 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.
- Return the meat to the sauce, garnish with the herbs and serve with warm flat breads or naans, a selection of relishes and salad.
If preferred, try this recipe with half a shoulder or whole leg of lamb.
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