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curry, diced lamb, homemade curry, lamb, lamb curry, sri lankan - January 20, 2022

Sri Lankan Lamb Shoulder Curry

The vibrant colours in this dish are really eye-catching. This stunning Lamb Curry uses the Sri Lankan seasoning is the star of the show but all the side support acts really make this dish pop! This is definitely a bit of a show stopper and 100% worth the effort, and wait!

Here Mark Campbell from Granite Smoke talks us through how to create this beauty.

Ingredients

2kg Bone In British Lamb Shoulder

Marinade

6-8 Cloves of Garlic
2 Shallots
Large Thumb Sized Piece Of Ginger
4 Tbsp Sri Lankan Curry Powder
3 Tbsp Olive Oil
Juice of a lime
Salt & Pepper

Sauce

2 White Onions
1 Red Pepper (Sliced)
1 Yellow Pepper (sliced)
4 Cloves Minced Garlic
2 Tbsp Sri Lankan Curry Powder
2 Tbsp Olive Oil
1 Tin Chopped Tomatoes
200g Coconut Cream
Juice of a lime
Salt & Pepper
Coriander

Method

Add all the marinade ingredients to a food processor and blitz
Remove Lamb from fridge & slash all over with a sharp knife
Rub the marinade all over the Shoulder making sure to get it into all the nooks and crannies then place it into a large freezer bag and marinade for up to 36hrs
Remove the lamb from the fridge and the freezer bag (ensuring to preserve the marinade) & set aside
Take a large Dutch oven & sauté the onions in olive oil for 5-10 minutes until they start to take on a little colour then add the Sri Lankan Curry Powder, preserved marinate from step 4 and continue to sauté for another 5 minutes
Add the Peppers, Garlic and keep everything moving for another 5-10 minutes
Pour In the chopped tomatoes, coconut cream & simmer for 10-15 minutes
Set your Smoker to 225°f
Once up to temperature place the lamb shoulder on a rack above the sauce which will catch all the juices
Once the Shoulder has hit an internal temp of 165°f up the temperature of the smoker to 275°f remove the rack & add the lamb shoulder into the sauce and braise until it hits 205°f and is probe tender
At this point skim any visible fat off the top of the sauce, pull the Lamb into nice chunks add lime juice, fresh coriander and adjust the seasoning to your liking
Serve with Sri Lankan Yellow Rice, Malabar Slaw, Pink Pickled Onions and a scattering of fresh Coriander and green chillies

Sri Lankan Lamb Shoulder Curry

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