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Korma Marinated Lamb Shoulder with Spinach Lentils

Slow cooked Lamb Korma | Passage to India Korma sauce
Credit: Whisk Media Group
Recipe by: Passage to India
Average: 4.6 (71 votes)
325 Collected
Marinate:  Min 4 hrs or overnight
Prep:  10 mins
Cook:  4 hours
Serves:  4
Slow cooked Indian curry lamb shoulder recipe marinated in a rich Korma sauce which transforms the lentils into a perfect texture and flavour match. You can enjoy this curry recipe all year round, slow cooking on the BBQ too. This recipe doesn't get rave reviews for nothing!

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Korma Marinated Lamb Shoulder with Spinach Lentils
  1. Using a sharp knife, make 4 diagonal slashes on both sides of lamb. Place into a roasting pan. Pour the Passage to India Korma simmer sauce over one side of lamb and using your fingers rub into slashes and all over meat. Cover and refrigerate overnight to marinate.
  2. Preheat oven to 160°C / 140°C fan forced. Remove roasting pan from refrigerator and stand for 20 minutes for meat to come to room temperature. Drizzle half the oil over lamb and pour in ½ cup water. Roast for 3 hours (cover with foil if lamb is browning too much). Add onion, lentils and stock to lamb, cover with foil and roast for a further 1 hour or until lentils are cooked and lamb is pull-apart tender.
  3. Transfer lamb to a serving platter and cover loosely to rest. Stir spinach into lentils until just wilted. Spoon lentil mixture around lamb. Sprinkle with coriander sprigs and serve with rice and yoghurt.
Tips & Hints:
  • To slow cook this recipe on a BBQ, preheat 160°C with lid down. Follow recipe and cover roasting dish with foil or lid. Barbecue, covered, for 3 hours. Add onion, lentils and stock, cover again and barbecue for a further one hour.

Reviews for Korma Marinated Lamb Shoulder with Spinach Lentils

Average: 4.6 (71 votes)