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