Chef Steph’s ‘Best Ever’ Lamb Shoulder Curry

by Trevor Smith-8 March 2026Medium

Prep Time2 min

Cook Time2 min

Total Time4 min

Servings4

A rich, meaty, and comforting lamb shoulder curry with warming spices and a sauce that makes you want to lick the plate.

Method

0
Marinate the lamb: Rub lamb shoulder chunks with yoghurt and turmeric. Chill in the fridge for a couple of hours or overnight.
1
Get your spices sizzling: Heat oil in a big pan. Add cloves, cardamom, bay leaves, cinnamon stick, and dried chillies. Let them pop.
2
Crush more spices: Crush cumin seeds, coriander seeds, fennel seeds, and star anise. Add to the hot pan.
3
Onions, garlic, ginger & chillies: Add onions, soften until golden, then stir in garlic, ginger, and sliced chillies.
4
Ground spices join the party: Sprinkle in coriander, fennel, and chilli powder. Add a splash of water. Cook until oil separates.
5
In goes the lamb: Toss lamb in the spiced mix, coat chunks. Add chopped tomatoes and salt. Pour in enough water to cover meat. Simmer gently.
6
Patience pays: Simmer lamb for 60–90 minutes on low heat, stirring regularly. Cook up to 3 hours for richer sauce.
7
Cool it down: Add coconut milk gradually if needed. Simmer for a further 10 minutes.
8
Finish with fresh coriander: Stir in chopped coriander before serving. Adjust seasoning if needed.
9
Serve it up: Serve with rice, naan, or both.