How to cook a lamb curry

In India, mutton or goat is more widely available and used in curries than lamb. Lamb is a popular alternative to mutton or goat in the UK, and is found in many Indian restaurants and takeaways. It has a distinctive flavor that sets it apart from other meats, such as beef and pork. Lamb offers a unique combination of tenderness, juiciness, and a slight hint of gaminess. This delicious combination makes it a tempting meat to have in your Rafi's.

Lamb shoulder is a solid choice as it has a great level of fat and flavour. Lamb shoulder is a solid choice as it has a great level of fat and flavour and it is our preferred cut of lamb for a curry. Keep the pieces quite big, a good 5cm cube to avoid it breaking up. Then cook it in the oven, preparing the sauce as normal - with a little less water to make it thicker than usual - then add the meat, stir, cover and cook at 130 degrees for a couple of hours. If you then leave it overnight in the fridge you can remove any excess fat before reheating.

Neck fillet is another good cut, however it is a bit more expensive and can easily break up as the fat is more marbled than the shoulder. We would suggest avoiding leg as it is too lean and can dry out.

Here's a few Rafi's recommendations that make amazing lamb curries. The Pasanda is delicately spiced and enriched with ground almonds, It's a rich curry that favours dark meat and is a hit with children and adults alike.

The Saag Gosht is a great springtime combination of earthy spices, including onion seeds and fenugreek leaves, finish the dish with vibrant, savoury spinach.