Slow-cooked spiced shoulder of lamb
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Serves:     people
Notes from Anna

This spicy, comforting stew   takes just 15 minutes hands-on prep time and makes a fantastic weekend lunch.  Shoulder of lamb is a budget-friendly cut and a great source of protein and vitamin B12.  The spice and herb combo provide a fantastic mix of antioxidant micronutrients and support digestion.



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  1. Peel and finely chop the onion. Peel and crush the garlic cloves. Peel and grate the ginger. Rinse and roughly chop the coriander. Lightly crush the cardamom pods using a pestle and mortar or the blade of a knife. Make up the stock according to packet instructions.
  2. Rinse the meat and pat dry with kitchen paper. Trim any excess fat and cut the meat into large enough pieces to ensure it stays moist and succulent during the slow cooking process.
  3. Warm the oil in a large pan. Add the cinnamon sticks, cardamom pods and cloves and let the spices sizzle for a minute.
  4. Add the chopped onion to the pan and sprinkle lightly with salt. Cook over a low heat for a few minutes until soft.
  5. Add the ginger, crushed garlic and ground coriander and stir well to combine. After one minute add the pieces of lamb, cayenne pepper and smoked paprika. Brown the lamb for 4-5 minutes.
  6. Add the hot stock. Cover the pan with a lid and simmer for 1 hour 15 minutes.
  7. Sprinkle the fresh coriander over the lamb and serve with plain basmati or flatbreads.

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