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Slow Cooked Indian Spiced Lamb Shoulder with Coriander Chutney


This you absolutely have to try!


It’s one of those meals that requires 10-15 minutes prep and can then be forgotten about for the rest of the day while it slowly blips away in your oven. By the time the lamb is cooked it will be juicy and tender with the meat literally falling off the bone. I served this with the lovely @nishascookingagain naan recipe, a selection of Indian chutney’s and mango salad. If you want to make it more of a traditional roast then how about sag aloo and roasted cauliflower.


Serves 4-6


1 shoulder of lamb

2 onions - sliced




3 cloves garlic - crushed

2 teaspoons grated ginger

2 tablespoons natural yogurt

Juice 1/2 lemon

2 teaspoons ground cumin

1-2 teaspoons chilli powder

1 teaspoon ground coriander

1 teaspoon turmeric


Coriander Chutney

40g fresh coriander

10g fresh mint

1 green chilli - seeds removed

2 cloves garlic

1 teaspoon grated ginger

1 teaspoon ground coriander

2 spring onions - chopped

Juice 1/2 lemon

2 teaspoons honey

2 tablespoons olive oil



Preheat the oven to 140 degrees.


Mix the marinade together and coat the lamb thoroughly. Leave for 30 minutes - overnight.

Sit the lamb on a bed of onions in a snug roasting tray. Cover with foil and into the oven for 5-6 hours removing the foil for the last hour.


Coriander chutney

Blitz together until smooth.

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