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Indian-Spiced Lamb Shoulder with Bombay Potatoes

Slow-roasted lamb shoulder in a fragrant spice mix served alongside spicy, tender Bombay potatoes in a tomato-based sauce.

IndianDinnerLambPotatoesSpicySlow Cook
Estimated Nutrition
Calories
1243
kcal / serving
7458.2 kcal total
Carbs
27.6g
per serving
165.5 g total
Fat
88.4g
per serving
530.1 g total
Protein
85.4g
per serving
512.4 g total
Cook Time
245
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Tamarind Pulp
Liquids
1
l
Beef Stock
Meat
2.5
kg
Lamb Shoulder
Bone in
NutsSeeds
1
tbsp
Coriander Seeds
Dry fried and ground
1.5
tsp
Cumin Seeds
Dry fried and ground
1.5
tsp
Chilli Flakes
Ground
1.5
tsp
Turmeric
Ground
1
stick
Cinnamon
Broken into pieces and ground
0.5
tsp
Fennel Seeds
Ground
0.5
tsp
Black Peppercorns
Cracked and ground
0.5
tsp
Fenugreek Seeds
Ground
0.25
tsp
Cloves
Ground
4
clove
Garlic
Finely chopped
1
tsp
Cardamom Pods
Lightly crushed
8
piece
Curry Leaves
2
tbsp
Coriander
Fresh leaves, chopped
2
tbsp
Mint
Fresh leaves, chopped
1
clove
Garlic
Finely chopped
1
tsp
Mustard Seeds
1
tsp
Chilli Powder
1
tsp
Coriander
Ground
1
tsp
Cumin
Ground
0.5
tsp
Turmeric
Ground
1
tbsp
Coriander
Fresh, chopped
1
tbsp
Mint
Fresh leaves, chopped
1
1
Salt
To taste
1
1
Black Pepper
To taste
OilsFats
2
tbsp
Vegetable Oil
4
tbsp
Vegetable Oil
Flavourless
Vegetables
2
piece
Onion
Finely chopped
2
piece
Green Chillies
Split in half lengthways
5
cm
Ginger
Peeled and finely chopped
400
g
Tomatoes
Chopped, tinned
750
g
Potatoes
Cut into 3cm cubes
1
piece
Onion
Finely chopped
400
g
Tomatoes
Chopped, tinned

Method

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