Ingredients

• 1 x 2.5kg/5½lb shoulder of lamb
• 1 tbsp olive oil
• 2 tbsp coriander seeds
• 2 tbsp fenugreek seeds
• 1 tbsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp black peppercorns
• 1 cinnamon stick
• 5 cloves
• 1 tbsp ground turmeric
• 1 green bird’s-eye chilli
• 2 garlic cloves
• peeled
• 1½cm/¾in root ginger
• peeled
• 1 onion
• thinly sliced
• 2 tbsp vegetable oil
• 12 curry leaves
• 3 cardamom pods
• 2 bay leaves
• 400g/14oz chopped tomatoes
• 200ml/7fl oz beef stock
• 2 tsp tamarind paste
• salt and freshly ground black pepper
• 500g/1lb 2oz potatoes
• cut into 2cm/1in cubes
• 4 tbsp vegetable oil
• ½ tsp mustard seeds
• ½ tsp chilli powder
• ¼ tsp ground turmeric
• 2 tbsp fresh coriander
• roughly chopped

Directions

• For the roast shoulder of lamb
• preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil
• then season with salt and freshly ground black pepper and set aside.
• Meanwhile
• to make the curry powder
• put the coriander
• fenugreek
• mustard
• cumin
• fennel seeds
• black peppercorns
• cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric.
• Put the chilli
• garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water.
• Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides
• until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder
• then the garlic
• chilli and ginger paste and the curry leaves
• cardamom and bay leaves and stir.
• Add the lamb back into the pot
• cover with the tomatoes
• stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours
• basting every hour or so with the juices in the roasting tray
• until the meat is very tender and falling off the bone.
• Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork
• shred the lamb and add it back to the sauce.
• For the Bombay potatoes
• place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain.
• Heat a large pan and add the oil. Once hot
• add the mustard seeds. When they start popping
• add the chilli powder and turmeric
• then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes
• or until the potatoes absorb the spices.
• To serve
• place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander.