Monday, February 16, 2009

Wonderful Roast Lamb curry

This is a delicious recipe, definately my nicest curry bar none. I originally got the idea for this recipe from a work colleague who marinated some butterflied lamb with cury paste and barbecued it. I just decided to develop it a little. First of all you need a nice shoulder of lamb. Make sure that you go to a good reputable butcher cos some lamb shoulders I bought have been as tough as iron. I like to use a jar of Pataks Tikka Masala curry paste or Pataks Extra Hot curry paste. The extra hot paste can't be found in regular supermarkets, I got mine from a little Indian foods shop in Denmark st Limerick. You can also make your own paste if you wish by using plenty of onions, ginger, garlic, spices, a little tamarind, plenty of tomato puree and vegetable oil but I'll provide the exact recipe for that at a later date. For now I'll just use the Pataks stuff. The next thing I done was blended about a third of the jar of curry paste with about a half-tub of Glenisk natural yoghurt. This is my fave yoghurt it's lovely and creamy. You then cover the entire surface of the lamb shoulder with this mix. If you want you can leave this marinate overnight although it still tastes delicious if you're too impatient for this step. Place the lamb in a good quality non-stick baking tray, cover with tin-foil and place in a pre-heated oven at about 170C/Gas mark 4 for 3.5 hours for best results. In the meantime chop up about 12 mushrooms, 2 onions up small, about 3 cloves of garlic, a nice two square inches of ginger and both a red and a green chilli. You can blend the garlic, chilli and ginger with the remaining half tub of yoghurt if you wish. Alternatively you may fry them in with the onions and mushrooms, more on that later. When the meat is done remove from baking tray onto a large chopping board. Get yer wok/non-stick pot nice and hot (not too hot) on the stove with plenty of either olive oil, ghee or butter. Add yer chopped onions and mushrooms (you may add your chillies,garlic and ginger at this stage also if you have decided not to blend them with the yoghurt). Add about two more tablespoonfuls of your curry paste and fry until the veggies are nicely covered and soft. Add the remaining yoghurt and a nice helping of the juices from the roasting tin and simmer for about fifteen minutes. You might anna stick on some rice at this time also. In the meantime carve up the lamb (just smell that lovely aroma emanating from the lamb). When the veggie curry mix is ready serve up a large helping of the lamb onto a plate with a nice helping of rice and pour a big ladleful of the veg curry over the meat. Sprinkle with some chopped coriander leaf and enjoy with some poppadums/naan bread/chapatis. Simply delicious:)


  1. Ive tasted this dish from the master cook himself and its got to be the best curry ever.....the real curry taste is really brought home by the lamb , I dont think any beef equivalent carries the spicey taste so well as this . A truly gastronomic experience . Gonna look forward to making this one myself...

  2. It definately beats any other curry I've made. Something about the lamb juices and the curry paste coming together, it's just unbelievable, I'm hungry even thinking about it. Have a big sweet n'sour pork dish planned tonight,I can't wait. I'll be sticking that recipe up in due course also.