Hogget lamb shoulder curry with rice is the British curry-night stew when you want tender bone-in hogget chunks in a rich spiced gravy over basmati. Brown 1kg Hogget Lamb Bone-in Shoulder Chunks, then simmer with curry spices until the meat is falling from the bone. Shop Lamb for butcher hogget and lamb packs.
Ingredients
- 1kg hogget lamb bone-in shoulder chunks
- 2 onions, sliced; 3 garlic cloves; 1 tbsp grated ginger
- 2 tbsp curry powder or paste; 1 tsp cumin; 1 tsp turmeric; 1 tin chopped tomatoes; 300ml stock
- 1 tbsp oil; salt; basmati rice and coriander to serve
Method
- Season hogget; brown in oil in batches. Soften onions, garlic and ginger in the same pan.
- Stir in spices for 1 minute, then tomatoes and stock. Return lamb; bring to a simmer.
- Cover and cook on the hob (or 160°C fan oven) 1½–2 hours until meat is tender. Uncover to thicken if needed.
- Cook basmati rice. Taste curry and season.
- Serve hogget lamb shoulder curry with rice — proper British curry-night comfort.
Prefer chops for a quicker grill? Lamb Chops 900g-1.1kg (Frozen) are midweek-friendly. Browse Lamb for more lamb cuts.