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Sri Lankan Lamb Shoulder Curry

  • Lamb
TimeAsian
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!

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 

Buy the items

Sri Lankan Curry Powder Seasoning
Sri Lankan Curry Seasoning
220g £8.99
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Directions

  1. Add all the marinade ingredients to a food processor and blitz
  2. Remove Lamb from fridge & slash all over with a sharp knife
  3.  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
  4. Remove the lamb from the fridge and the freezer bag (ensuring to preserve the marinade) & set aside
  5. 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
  6. Add the Peppers, Garlic and keep everything moving for another 5-10 minutes
  7. Pour In the chopped tomatoes, coconut cream & simmer for 10-15 minutes
  8. Set your Smoker to 225°f
  9. Once up to temperature place the lamb shoulder on a rack above the sauce which will catch all the juices
  10. 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
  11. 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
  12. Serve with Sri Lankan Yellow Rice, Malabar Slaw, Pink Pickled Onions and a scattering of fresh Coriander and green chillies

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