Korma Marinated Lamb Shoulder with Spinach Lentils
Prep:  10 mins
Marinate:  Min 4 hrs or overnight
Cook:  4 hours
Serves:  4
Average: 4.8 (26 votes)
Difficulty:
Cuisine:
Saved:
Indian
443
Recipe by: Passage to India
This slow cooked Indian Lamb Shoulder Korma is full of rich flavour and fall-apart texture. Marinated in a creamy korma sauce and cooked with lentils, it’s a crowd-pleaser that can be made all year round – even slow cooked on the BBQ
Credit: Whisk Media Group
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Korma Marinated Lamb Shoulder with Spinach Lentils
Ingredients:
More easy slow-cooked curries
More easy slow-cooked curries
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Method:
  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.
Passage To India Korma Sauce
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Great recipe
Jim
6 years 1 month ago
Thanks for the inspiration. Great recipe. I’ll try it on the BBQ when we can finally have guests over.
10/10
Sandra
6 years 2 months ago
Great recipe. I also used it he sauce on chicken
amazing
Anonymous
6 years 2 months ago
I also make this all the time. It's great
Yum
Happy lady
6 years 3 months ago
I have made this recipe so, many, times! I even make enough for leftovers which I put into pita pockets

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