Imagine a dish so tender and flavorful that it literally falls apart with the gentlest touch of a fork, infused with a rich, aromatic curry sauce that transports you straight to the vibrant streets of India. This Lamb Curried Pulled Lamb is not just a meal; it's a culinary journey that promises to transform your dinner table into a gourmet experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- Lamb shoulder
- Curry powder
- Onion
- Garlic
- Ginger
- Tomatoes
- Coconut milk
- Salt
- Pepper
Instructions
- Prepare the lamb shoulder by trimming excess fat and cutting into large chunks. Pat the meat dry with paper towels to ensure proper seasoning and browning.
- Season the lamb chunks generously with salt, pepper, and curry powder, making sure to coat each piece evenly.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and brown the lamb chunks on all sides until they develop a deep golden-brown crust. Work in batches to avoid overcrowding the pan.
- Remove the browned lamb and set aside. In the same pot, sauté finely chopped onions until they become translucent and slightly caramelized.
- Add minced garlic and grated ginger to the onions, stirring quickly to prevent burning and release their aromatic flavors.
- Return the browned lamb to the pot and add diced tomatoes, creating a rich base for the curry sauce.
- Pour in coconut milk, ensuring the meat is mostly submerged. Add additional curry powder to intensify the flavor profile.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Slow cook for approximately 3 hours, or until the lamb is extremely tender and can be easily pulled apart with a fork.
- Remove the pot from the oven and let it rest for 15-20 minutes. Using two forks, gently shred the lamb directly in the sauce, allowing it to absorb the rich, spicy liquid.
- Taste and adjust seasoning with additional salt, pepper, or curry powder as needed. If the sauce is too thin, simmer uncovered on the stovetop to reduce and thicken.
- Serve the pulled lamb curry hot, garnished with fresh herbs like cilantro, and accompanied by steamed rice or warm naan bread.
Tips
- Choose the right cut: A lamb shoulder is ideal for this recipe due to its high fat content, which ensures maximum tenderness and flavor during slow cooking.
- Pat the meat dry before seasoning to help achieve a perfect golden-brown crust when searing.
- Brown the meat in batches to prevent overcrowding, which can lead to steaming instead of proper caramelization.
- Low and slow is the key - the 3-hour cooking time allows the lamb to become incredibly tender and absorb all the complex curry flavors.
- Don't rush the resting period after cooking; this helps the meat reabsorb its juices and makes shredding easier.
- For an extra flavor boost, toast your curry powder in the pot briefly before adding other ingredients to enhance its aromatic qualities.
- If you prefer a thicker sauce, let it reduce uncovered on the stovetop or use a cornstarch slurry to achieve your desired consistency.
Nutrition Facts
Calories: 572kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 25g
Cholesterol: 100mg
