Rich, warming and deeply spiced, this Pulled Madras Shoulder of Lamb is a showstopping winter dish ideal for entertaining. Slow-roasted until fall-off-the-bone tender, the lamb is infused with fragrant Madras curry spices and served alongside buttery rotis, creamy raita, vibrant sambal and your favourite chutneys. A celebratory centrepiece perfect for festive feasts and winter gatherings.
Serves: 4 (or up to 10 as part of a sharing spread)
Prep Time: 40 minutes
Cook Time: 4 hours (low and slow)
Ingredients
For the Lamb:
- 480 ml finely chopped white onion
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, finely minced
- 1 tbsp grated fresh ginger
- ½ cup (60 g) Cape Herb & Spice Madras Curry
- 120 ml plain yoghurt
- 1 tsp (5 ml) salt
- 480 ml boiling water with 1 lamb or mutton stock cube
- 4 dried red chillies, torn in half
- 4 large ripe red tomatoes, chopped
- 1 tsp cornflour mixed with 1 tbsp water
For the Raita:
- 360 ml full-cream plain yoghurt
- Pinch of salt
- 7 cm cucumber, seeds removed and finely grated
- 3 mint leaves, finely chopped
For the Sambal:
- 2 large ripe tomatoes, diced
- 1 large carrot, peeled and grated
- 1 small red onion, finely diced
- Large handful fresh coriander, chopped
- 1 green chilli, finely chopped
To Serve:
- Warm buttery rotis
- Mango chutney or your favourite chutney
- Fresh coriander leaves
- Raita and sambal
Method
1. Prepare the Lamb Marinade
In a large frying pan, sauté the onions gently in vegetable oil over low heat until soft and translucent (around 10–12 minutes). Add the garlic and ginger, cooking for 1 more minute. Remove from the heat and allow to cool to room temperature.
Once cooled, stir in the Madras curry powder and yoghurt to form a thick marinade.
Trim excess fat from the lamb shoulder, then generously coat the lamb with the marinade. Cover and leave to marinate for at least 1 hour (or overnight in the fridge for deeper flavour).
2. Slow-Roast the Lamb
Preheat your oven to 160°C (fan 140°C) / Gas Mark 3.
Transfer the marinated lamb to a large ovenproof casserole with a lid. Add the chopped tomatoes, dried red chillies, and lamb stock.
Cover and roast for 3.5 to 4 hours, or until the lamb is tender and falling off the bone. If using a roasting tray instead, double-wrap it tightly with foil to seal in the steam and moisture.
3. Shred & Finish the Sauce
Carefully lift the lamb out of the dish and use two forks to pull the meat apart.
Skim off any excess fat from the surface of the cooking liquid, then place the dish back on the hob over medium heat. Stir in the cornflour slurry and simmer for a few minutes until slightly thickened.
Return the shredded lamb to the sauce and mix well to coat.
4. Prepare the Raita & Sambal
For the raita, stir together yoghurt, salt, grated cucumber and mint.
For the sambal, combine the diced tomatoes, grated carrot, red onion, chopped coriander, and green chilli in a bowl.
5. To Serve
Arrange the pulled lamb on a large platter, surrounded by bowls of raita, sambal, chutney, and stacks of warm rotis brushed with melted butter. Garnish with extra coriander and let everyone dig in, family-style.
Hosting Tip
Create a festive table with colourful serviettes, tealights and sharing platters. It’s all about vibrant flavours and relaxed, joyful eating.