Kuehne June 2019
Spiced Crust shoulder of lamb - curry week

Spiced Crusted Shoulder of Lamb

Babur restaurant, London
Serves: 10-12
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  • Lamb shoulder 4.5kg sawn into 10cm-wide strips by a butcher
  • Red chilli 4 tbsp crushed
  • Chilli powder 4 tbsp
  • Salt 4 tbsp
  • Cumin 5 tbsp
  • Coriander 6 tbsp
  • Garam masala 4 tsp
  • Garlic large handful, crushed to a paste
  • Lemon juice 250ml
  • Vegetable oil enough to cover meat for marinating


  1. Mix all spices, oil and lemon juice for the marinade in a large bowl. Add meat and mix to completely coat and put in the fridge to marinate for at least 3 days. For extra heat, add fresh green chilli

  2. Put lamb in pot with oil and marinade on medium heat and turn over frequently for about 20 minutes, without browning
  3. Once marinade starts bubbling, seal pot with flour/water paste (amount depends on size of pot). Steam for 3 hours until meat is soft and falls off the bone
  4. To Serve - Portion on a plate and decorate with julienne cucumber, thin slices of red onion, sliced chillies and a wedge of lemon and serve with tandoori rot
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