28/09/2026
The one is definitely for when you have more time to prep earlier for a slow cooked lamb curry but it’s so worth it 🍛
Serves 4–5 · About 2½ hours
Ingredients
* 800g boneless lamb shoulder, cut into large chunks
* 1 medium cauliflower, cut into florets
* 2 onions, finely sliced
* 4 garlic cloves and a thumb of ginger, grated
* 1 tin chopped tomatoes
* 2 tbsp tomato purée
* 200ml water or lamb stock
* 3 tbsp neutral oil
* 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric
* 1–2 tsp chilli powder, to taste
* 1 tsp garam masala
* Salt, plus a handful of coriander and a squeeze of lemon to finish
Method
1. Season the lamb with salt. Brown it in batches in a heavy casserole with the oil, then set aside.
2. Turn the heat down and cook the onions for 15–20 minutes, stirring, until deep golden. This is where much of the flavour comes from.
3. Add the garlic and ginger for a minute. Stir in the cumin, coriander, turmeric, chilli and tomato purée; cook for another minute.
4. Add the tomatoes, stock and lamb. Bring to a gentle simmer, cover and cook on low for 1¾–2 hours, stirring occasionally, until the lamb is nearly tender. Add a splash of water if it gets too dry.
5. Stir in the cauliflower. Simmer uncovered for 20–25 minutes, until the cauliflower is tender and the sauce has thickened. Stir through the garam masala, then taste for salt and finish with coriander and lemon.
