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Sri Lankan Lamb Shoulder

Here's how you make Sri Lankan Lamb Shoulder
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  • Servings: 6
  • Prep: 30m
  • Cook: 5-6h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1.8 kilogram lamb shoulder
  • 6 cloves garlic, peeled
  • 1 tablespoon garam masala
  • 1 teaspoon ground cardamom
  • Seas salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 113 grams coconut milk (1/2 cup)
  • 1 kilogram sweet potato (scrubbed and chopped into 3cm chunks)
  • 1 cup coriander leaves
  • 1/4 cup coconut, shredded (dry roasted in a pan, if you like)
  • 1 pomegranate (seeds, optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 160C (140C fan forced).

  • Step 2: Place the lamb in a large baking dish.

  • Step 3: Using a garlic press mince the garlic straight over the lamb, then add the garam masala, cardamom and a big pinch of salt and pepper.

  • Step 4: Drizzle over a glug of olive oil, then massage the lot into the meat.

  • Step 5: Pour coconut milk and 1 cup water over the lamb and cover and roast for 3 hours, then remove the cover and continue to roast for a further 2 to 3 hours.

  • Step 6: In the last hour of cooking, scatter and sweet potato in the base of the dish and roast, uncovered, until the sweet potato is tender and the lamb falls away from the bone.

  • Step 7: Serve lamb from the baking dish, with coriander and coconut on top and add pomegranate seeds as a pretty topper, if you like.

We hope you enjoy this recipe!

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