The Secret to Spiced Lamb Curry: Tender Shoulder & Bush Tomato
Slow-cooked lamb shoulder transforms into a deeply flavorful, melt-in-your-mouth curry.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Lamb curry holds a special place in many culinary traditions, from the fiery vindaloos of Goa to the creamy kormas of North India. This version leans into the heart of home cooking, prioritizing tenderness and depth of flavor over intense heat. It's a celebration of simple ingredients transformed through slow, patient cooking. The lamb shoulder, often overlooked, becomes the star here, rendering down into succulent, pull-apart perfection, infused with the warmth of turmeric, cumin, and a touch of chili.
- •Unmatched Tenderness - Slow cooking transforms the lamb shoulder into incredibly tender, fall-apart pieces.
- •Depth of Flavor - The combination of warming spices and slow cooking creates a complex and satisfying flavor profile.
- •Bush Tomato Tang - Diced tomatoes provide a welcome acidity that balances the richness of the lamb.
- •Aromatic Spice Blend - The fragrance of toasted spices fills your kitchen, creating a truly inviting atmosphere.
- •Freezer-Friendly Feast - Makes a large batch perfect for enjoying now or freezing for future meals.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 kg Lamb shoulder (cut into 2-inch pieces)
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Ginger (grated)
- 2 Green chilies (finely chopped (adjust to taste))
- 3 tablespoons Ghee or vegetable oil
- 2 tablespoons Tomato paste
- 400 g Diced tomatoes (canned)
- 2 teaspoons Turmeric powder
- 2 teaspoons Cumin powder
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Garam Masala (Optional, for finishing)
Step-by-Step Instructions
- 1
Heat the ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The high heat is crucial for properly searing the lamb, which develops a rich, flavorful crust.
~5 min
- 2
Working in batches, sear the lamb pieces on all sides until deeply browned. Don't overcrowd the pot, as this will lower the temperature and prevent proper browning. Remove the lamb and set aside.
~10 min
- 3
Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot, as these add incredible flavor.
~7 min
- 4
Add the minced garlic, grated ginger, and chopped green chilies to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will turn bitter.
~1 min
- 5
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This deepens the flavor of the tomato paste and adds richness to the curry.
~2 min
- 6
Add the turmeric powder and cumin powder and cook for another minute, stirring constantly. Toasting the spices in the hot oil releases their aromas and intensifies their flavor.
~1 min
- 7
Return the seared lamb to the pot and add the diced tomatoes and salt. Stir to combine, ensuring the lamb is coated in the spice mixture.
~2 min
- 8
Add enough water to just cover the lamb. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, or until the lamb is incredibly tender and easily shreds with a fork. The long, slow cooking process is key to breaking down the lamb and developing the rich flavor.
~150 min
- 9
Check the curry periodically, adding more water if necessary to prevent it from drying out. You want the sauce to be thick and rich, not watery.
~5 min
- 10
Once the lamb is cooked, taste and adjust the seasoning as needed. Add more salt, chili, or garam masala to your liking. The curry should be well-seasoned and balanced.
~5 min
- 11
If desired, stir in a teaspoon of garam masala for a final burst of aroma. This is optional, but adds a lovely finishing touch.
~1 min
- 12
Serve hot with rice, naan bread, or your favorite accompaniments. Garnish with fresh cilantro, if desired. Enjoy!
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How Do I Know It's Ready?
The lamb should be extremely tender and easily shredded with a fork. The sauce should be thick and rich.
Frequently Asked Questions
Yes, you can use other cuts of lamb, such as lamb leg or lamb neck, but the cooking time may need to be adjusted. Lamb shoulder is preferred for its tenderness and flavor when slow-cooked.
Final Thoughts
I hope you enjoy making this The Secret to Spiced Lamb Curry: Tender Shoulder & Bush Tomato as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!