Why not try this beautifully fragrant curry using our Lamb Shoulder.  Serves 4



1/4 Lamb Shoulder cut into 2cm pieces

1 Tbsp Vegetable oil

1 Onion finely chopped

3 Garlic Cloves Crushed

4cm Fresh Ginger grated

1 Cinnamon stick

2 Fresh Bay leaves (or 3 dried)

4 Cardamom ponds

1 tsp Garam Masala

1 tsp paprika

1 tsp turmeric

1/2 tsp Chilli powder

1/2 tsp Ground Coriander

1 tsp salt

500g Fresh Tomatoes chopped into chunks (tinned tomato will work too)

300ml Water

2 Tbsp Tomato Puree

1 Aubergine cut into 2cm chunks

Handful of okra sliced into rounds



  • Heat a large casserole pan with oil, add onion and sweat until translucent
  • Add garlic and ginger and stir through for a minute being careful not to burn
  • Add all the spices and heat gently until fragrant and smelling delicious
  • Move mixture to the side of the pan and add diced lamb
  • Brown the lamb slightly and stir onion and spice mix through to combine
  • Keep browning mixture for a few more minutes stirring to prevent sticking and burning
  • Add fresh chopped tomatoes and simmer over medium heat until tomatoes have broken down and become mushy
  • Add water and simmer for 15-20 mins
  • Add copped vegetables and stir until well combined and covered
  • Simmer for a further 30-40 mins until vegetables are soft, meat is tender and sauce slightly thicker
  • Add Tomato puree, stir through and check for seasoning
  • Serve with boiled rice and garnish with chopped coriander leaves
  • Feel free to use any other vegetables or even a tin of chickpeas
  • Add extra chilli if you like more heat