Cut | Shoulder |
Cook | Stove Top & Oven |
Serves | 4 |
Prep time | 20 MINS |
Cook time | 1 1/4 HOURS |
Level | EASY |
2 Tablespoons ghee or butter, divided
½ cup yellow or white onion, chopped
4 cloves garlic, finely chopped
2 teaspoon fresh, peeled ginger, finely chopped
1 teaspoon kosher salt
1 Tablespoon red chili powder
1 Tablespoon ground coriander
1 teaspoon turmeric powder
1 Tablespoon Garam Masala
1 teaspoon fennel seed
Freshly ground black pepper to taste
2 green chillies, finely chopped
1 ½ cups canned tomato puree
2lb boneless or 3lb bone in Atkins Ranch Lamb Shoulder, cut into pieces
14 oz canned coconut milk
Serve with rice, cucumber salad, red onion and fresh cilantro.
Heat one tablespoon of ghee in a large pan with a lid over medium heat. Add onions, garlic, and ginger. Stir and cook for five minutes. Add spices, stir, and cook for one minute to toast. Add peppers and tomato puree. Stir and cook for seven to ten minutes. Remove from pan and set aside.
Heat remaining tablespoon of ghee in the same pan. Add lamb and cook for several minutes, until each side is browned. Add sauce back into pan with coconut milk. Stir to combine. Cover with a lid and simmer over low for 45 minutes.
Remove lid and cook over medium-low heat for about 30 minutes until sauce thickens. Serve with rice, cucumber salad, and garnishes.