Recipe: Slow cooked Goan lamb
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1.5kg lamb shoulder
  • 1 x 400g can of lentils (we used beluga)
  • 1 x 400g can diced tomatoes
Goan paste:
  • 1¼ cup coconut chips
  • ¾ cup water
  • 1 tbsp tamarind paste
  • 1 tsp coriander powder
  • 1 tsp salt
  • ¼ tsp turmeric
  • ¼ tsp cumin
  • ¼ tsp black pepper
  • ¼ medium/small brown onion
  • 1 tbsp olive oil
  • ½ inch cube fresh ginger
  • 3 tsp fresh diced red chilli
To serve:
  • Rice (of your choosing) or potato mash
  • Garnish with fresh coriander and greek yoghurt.
Instructions
  1. To make the base for your curry, combine all ingredients for the Goan curry paste in a blender until (relatively) smooth.
  2. Add a dash of oil to a large pot and heat over a medium flame, using either your stove top or barbecue. Once hot, empty the entire contents of your Goan curry paste into the pot and heat until fragrant.
  3. Add the can of tomatoes and lentils to the pot and gently combine
  4. Place lamb shoulder into the pot, cover with lid, drop temperature to a low heat and cook for 6 hours.
  5. Every hour gently rotate the lamb shoulder, baste in sauce and ensure the sauce is not sticking to the bottom of the pot.
  6. Once cooked, remove lid and gently pull meat away from the bone. It should be moist, tender and simply fall away from the bone.
  7. At this point I like to increase to a medium heat, keep lid off and simply allow some of the liquid to evaporate, thickening the curry slightly.
  8. Taste and season to your liking. You may wish to add more chilli along the way if you prefer a little heat in your curry!
  9. Serve with potato mash or rice. We used a beautiful black rice today and garnished with natural greek yoghurt and chopped coriander.
  10. *Note: If you're not up to making your own curry paste from scratch, there's plenty of high quality, pre made, lovely Goan curry pastes out there which can be used!
Recipe by Places We Go at https://placeswego.com/recipe-slow-cooked-goan-lamb/