Indian-spiced lamb shoulder with Bombay potatoes

Indian-spiced lamb shoulder with Bombay potatoes

Home Comforts
Yuki Sigura

Lots of my mates are Indian and I’ve learned a few tips from them over the years. I have had to, as they’ve come for dinner a few times! This is my go-to recipe: you just stick it in the oven and forget about it. Using a lamb shoulder means you have to cook it for a while, but the taste will be worth it in the end.


Quantity Ingredient

For the spice mix

Quantity Ingredient
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons chilli flakes
1 1/2 teaspoons turmeric
1 cinnamon stick, broken up
1/2 teaspoon fennel seeds
1/2 teaspoon peppercorns
1/2 teaspoon fenugreek
1/4 teaspoon cloves

For the lamb

Quantity Ingredient
1 lamb shoulder
sea salt
freshly ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
2 green finger chillies, split lengthways
4 garlic cloves, finely chopped
5cm piece of root ginger, finely chopped
1 teaspoon cardamom pods, lightly crushed
8 curry leaves
2 tablespoons tamarind pulp
400g can of chopped tomatoes
1 litre beef stock
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves

For the Bombay potatoes

Quantity Ingredient
750g potatoes, cut into 3cm cubes
4 tablespoons flavourless vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon mustard seeds
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
400g can of chopped tomatoes
1 tablespoon chopped coriander
1 tablespoon mint leaves


  1. To make the spice mix, place the coriander and cumin seeds into a dry frying pan and heat for one or two minutes until just browning and aromatic. Pour into a spice grinder or a mortar and pestle with the rest of the spices and blitz to a powder.
  2. For the lamb, preheat the oven to 150°C. Season the lamb with plenty of salt and pepper. Heat the vegetable oil in a large nonstick casserole pan and sear the lamb for two minutes on each side until golden-brown all over, then remove from the pan and set aside.
  3. Add the onions and chillies and cook for four or five minutes until softened and just coloured. Add the spice mix, garlic and ginger, mix well and cook for another two minutes, then add the cardamom, curry leaves and tamarind.
  4. Add the chopped tomatoes and stock and bring to the boil, then reduce the heat to a simmer and cover. Cook in the oven for three to four hours, until the lamb is virtually falling off the bone. Remove the lid, baste the lamb with the sauce and cook for another five minutes. Season to taste with salt and black pepper, then stir in the herbs.
  5. Meanwhile, make the Bombay potatoes. Place the potatoes in cold water, bring to the boil and cook for 12–15 minutes, then drain.
  6. Heat a large sauté pan and add the oil. Once it is hot, add the onion, garlic, mustard seeds, chilli powder, ground coriander and cumin and turmeric. Tip in the tomatoes, mix really well and bring to a gentle simmer, then add the potatoes and cook for another three to five minutes until they absorb the spices and are very tender. Season to taste, then stir in the herbs.
  7. Pile chunks of the lamb carefully on to each plate, then spoon the sauce over and serve with a pile of potatoes.
James Martin
Saturday Kitchen
comfort food
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