I wanted a curry, but I also wanted roast potatoes, so I made this. Curry sauce, 6hr slow roasted shoulder of lamb in bone broth, chilli fried broccoli and anchovy crumb.
Save the recipe for later - feeds 3-4.
- 500ml Asthi Bone Broth
- fat plug from the top of your broth
- Large grass-fed shoulder of lamb from your BUTCHER/FARMER, not the supermarket.
- 2kg of potatoes for roasting.
- 1 tin of coconut milk (without preservatives & emulsifiers - hard to find in supermarkets so go to a health food shop.)
- 1.5tsp Roasted Sri Lankan spice blend @sevensistersspices
- 1 thumb of ginger
- 2 garlic cloves
- chilli to taste
- 1 onion
- spring onions
- 1 jar of anchovies in olive oil
- handful of coriander
- 1 lime juice
- 1 tbl sp of fish sauce
Method:
- put lamb into oven on 160 degrees with 400ml of bone broth in the bottom of the tray. Season the lamb to taste. Slow and low cook for 4-6hrs, then rest. - - Add 100ml of bone broth, ginger, garlic, coriander, spices, 3/4 of lime juice and blend. - cook onion in tallow until soft then add the curry sauce mix and heat through on a medium heat. - add coconut milk and 1/4 of lime juice to the curry sauce mix and stir on a low heat. I like to reduce this down so it’s thick and creamy. - lay out anchovies on a tray and put in oven until crisp then scrunch up into a crumb. - fry off the broccoli with tallow and chilli. - when the lamb has finished bung it all together and voila 👌🏼
Roast lamb with curry sauce
