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curried pulled lamb

Curried pulled lamb

This meltingly tender shoulder of lamb can be cooked in stages over a few days - serve as the centrepiece for an Indian feast for friends




- 1 lb lamb

- 2 tablespoons olive oil

- 1 teaspoon curry powder

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1/2 cup water








1. Preheat your oven to 375 degrees F (190 degrees C).


2. In a small bowl, mix together the curry powder, garlic powder, onion powder, salt, and black pepper.


3. Rub the spice mixture all over the lamb, making sure to evenly coat all sides.


4. Heat the olive oil in a large skillet over medium-high heat.


5. Once the oil is hot, add the seasoned lamb to the skillet and sear it for 2-3 minutes on each side, until it is browned.


6. Transfer the seared lamb to a baking dish and pour 1/2 cup of water into the dish.


7. Cover the dish with foil and place it in the preheated oven.


8. Let the lamb cook for 2 hours, checking on it occasionally and adding more water if needed.


9. After 2 hours, remove the foil and use two forks to shred the lamb into smaller pieces.


10. Return the dish to the oven and cook for an additional 30 minutes, until the lamb is tender and fully cooked.


11. Once the lamb is done, remove it from the oven and let it cool for a few minutes.


12. Serve the curried pulled lamb over rice or with your choice of side dishes.


13. Enjoy your flavorful and tender curried pulled lamb!

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