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cut: Shoulder Malaysian Lamb Curry

  • Meat Lamb
  • Cut Shoulder

A slow and spicey winter warmer.

Ingredients

Ingredient 1 Unit 4 Units 10 Units
Boneless Lamb shoulder, (1kg, diced) 1 4 10
Garlic cloves, finely chopped 4  16  40
Fresh ginger, grated 1 tbsp  4 tbsp 10 tbsp
Tumeric 1 tsp  4 tsp 10 tsp
Garam masala 2 tbsp  8 tbsp  20 tbsp
Ground cinnamon 1 tsp  4 tsp 10 tsp
Ground cardamon 1 tsp 4 tsp 10 tsp
Ground nutmeg ½ tsp 2 tsp 5 tsp
Black pepper 1 tsp 4 tsp 10 tsp
Salt 1 tsp 4 tsp 10 tsp
Water 2 cups 8 cups 20 cups
Olive oil 2 tbsp 8 tbsp 20 tbsp

 

Preparation

BUTCHER – PREPARATION/METHOD

  1. Combine all curry sauce ingredients (onion through oil) and mix well.
  2. Cut lamb shoulder into bite sized pieces. Place lamb in a plastic pouch with sauce.
  3. Vacuum seal lamb and sauce for sale.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  1. Transfer meat and sauce to a slow cooker. Cover and cook on low for 6 hours.
  2. Add 500 g small white or red potatoes, halved or quartered. Cook 1 - 2 hours more, or until potatoes and meat are tender. Stir through 1 cup frozen peas.

SERVING SUGGESTION

Serve with a roti, fresh Sambal and green side salad.