This coming Friday is the start of Love Lamb Week (1st Ã¢â‚¬â€œ 7th September), so here’s a delicious recipe from Welsh Lamb 

Serves                   4

Calories                 409 kcals

Cooking Time     120 mins


½ lean shoulder of Welsh lamb

15ml (1tbsp) oil

1 onion, sliced

2 cloves garlic, crushed

400g (approx) can chopped tomatoes

300ml (½pt) stock

15ml (1tbsp) ground cumin *

2.5ml (½tsp) cayenne pepper *

15ml (1tbsp) turmeric *

5ml (1tsp) ground ginger *

*or use a 33g sachet of Bombay Potato dry mix

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


  1.        Preheat oven to gas mark 4, 180°C, 350°F.
  2.       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.
  3.  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.
  4.       Pull meat from the bone and serve in large chunks.
  5.       Serve with Indian style vegetables, rice and naan bread.