Name: Curried Pulled Lamb Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 2 lbs of boneless lamb shoulder, trimmed; 1 onion, diced; 3 cloves of garlic, minced; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1 cup chicken broth; 1/2 cup coconut milk; 2 tbsp tomato paste; Juice of 1 lemon; Fresh cilantro, for garnish

How To Make Curried Pulled Lamb

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours 15 minutes

Serves:

Ingredients

2 lbs of boneless lamb shoulder, trimmed
1 onion, diced
3 cloves of garlic, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 cup chicken broth
1/2 cup coconut milk
2 tbsp tomato paste
Juice of 1 lemon
Fresh cilantro, for garnish

Instructions

Preheat your oven to 325°F (160°C).
In a large oven-safe pot, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
In a small bowl, combine the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper. Mix well.
Rub the spice mixture all over the lamb shoulder, ensuring it’s evenly coated.
Push the onion and garlic to the sides of the pot and add the lamb shoulder. Brown the lamb on all sides for about 5 minutes.
In a separate bowl, mix together the chicken broth, coconut milk, tomato paste, and lemon juice. Pour this mixture into the pot, covering the lamb.
Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 4 hours, or until the lamb is very tender and easily falls apart.
Once the lamb is cooked, remove it from the pot and use two forks to shred it into small pieces.
Pour the remaining sauce from the pot into a separate saucepan and bring it to a simmer. Let it reduce for about 10 minutes, until it thickens slightly.
Return the shredded lamb to the pot and mix it with the reduced sauce.
Serve the curried pulled lamb over rice or with naan bread, and garnish with fresh cilantro.