pic supplied

Serves 4

Cooking time 2 hours


½ lean shoulder of Welsh lamb

15ml oil

1 onion, sliced

2 cloves garlic, crushed

400g can chopped tomatoes

300ml stock

15ml ground cumin 

2.5ml cayenne pepper 

15ml  turmeric 

5ml ground ginger 

Fresh coriander

4 potatoes, peeled and cut into chunks

½ cauliflower, cut into large florets

6 small carrots, peeled or scrubbed

¼ swede, peeled and cut into cubes


Preheat oven to gas mark 4, 180 C, 350 F. In a large non-stick wok or saucepan, heat oil and fry lamb shoulder until browned. Add onion and garlic and cook for 1-2 minutes.

Add tomatoes, vegetables, stock and spices. Bring to the boil, cover and simmer in preheated oven for 2-2½ hours until meat is soft and tender.

Pull meat from the bone and serve in large chunks. Serve with Indian-style vegetables, rice and naan bread.

Recipe from PGI Welsh Lamb