Availability: In stock
900g (2 lb) lean Welsh Lamb shoulder, cubed
15ml (1tbsp) oil
2 onions, roughly chopped
2 cloves garlic, crushed
2.5cm (1 inch) piece of root ginger, peeled and grated
30ml (2 tbsp) medium curry powder
5ml (1tsp) all spice
300ml (½ pint) lamb stock
300ml (½ pint) cranberry juice
30ml (2 tbsp) cranberry sauce
50g (2 oz) frozen cranberries, defrosted
2 large handfuls fresh spinach
Heat the oil in a large AGA sauté pan (with lid) or casserole, on the boiling plate. Add the Welsh Lamb cubes and brown on all sides. (Alternatively place on the floor of the roasting oven to brown) Once browned, add the onion, garlic and ginger and continue to cook for 1-2 minutes.
When the onions and garlic have softened, add the curry powder and spices – making sure all the ingredients are coated.
Next, add the remaining ingredients, except the cranberries and spinach, and bring to the boil. Cover and simmer for 5 minutes.
2, 3, 4 and 5 oven AGA: Transfer the casserole to the simmering oven and cook for 1½-2 hours, until the meat is tender.
When the curry is cooked, stir through the cranberries and spinach.
Serve with warmed Naan breads brushed with butter, drizzled with honey and a pinch of cinnamon.
Conventional cooking: Pre-heat your oven to Gas Mark 4, 180˚C, 350˚F.
Make the curry on the hob, as above. Once the curry is boiling, cover with a lid or foil and cook in a pre-heated oven for 1½-2 hours or until the meat is tender and the sauce has thickened.
Proceed as above.
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