Shane Delia lamb shoulder, ginger and carrot ‘Curry’ with green pea basmati rice

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lamb shoulder

  • 1 1/5 kg cut lamb shoulder
  • 10 g cumin seeds
  • 10 g of sea salt
  • 3 garlic cloves
  • 30 ml olive oil
  • 1/2 cup macadamias * for garnish


  • 400 ml coconut milk
  • 5 tomatoes cut in half
  • 1 carrot cut in half
  • 10 cloves of garlic
  • 2 cored onions, cut in half
  • 60 g palm sugar

Final sauce

  • 1/4 bunch coriander with fresh roots removed
  • 40 g fresh peeled ginger
  • 3 stems of red chili peppers removed
  • 2 kaffir lime leaves
  • 1 lemon juice
  • 1 pinch of sea salt * to season

Green pea basmati rice

  • 500 g of basmati rice
  • 3 cups of water
  • 1 teaspoon of garam masala
  • 1 tablespoon of olive oil
  • 2 cups thawed peas


  1. Lamb: In a blender or mortar and pestle, grind all the ingredients of the lamb until obtaining a thick paste. Make 3–5 2 cm deep incisions in the lamb and rub the paste over the lamb and into the cuts. For best flavor, marinate for up to 5 hours.

  2. Place all the curry ingredients (except the finishing ingredients) in a deep roasting pan. Place the marinated lamb on top.

  3. Cover with aluminum foil or a lid and roast at 160 ° C for 4 hours.

  4. Remove the lid or aluminum foil and turn the heat up to 180 ° C and continue to grill for another 15-30 minutes or until golden brown.

  5. Green pea basmati rice: Meanwhile, heat oil in a pan and gently toast the spice. Add the rice and toast for a few minutes until all the oil and spices have been absorbed.

  6. Add the water and put the lid on. Bring to a boil with the lid on, keep the lid on and reduce the heat to low.

  7. Cook until all the water has been absorbed, add the peas. Put out the fire. Replace the lid and let sit for 10 minutes.

  8. Finish: Remove lamb from broiler pan and place all cooked 'curry' ingredients, liquid and remaining ingredients in finishing sauce in food processor and puree in a mild sauce.

  9. Grate enough macadamia nuts on the lamb until it is covered with a thick layer of snow.

  10. Flood the bottom of the plate with a thick layer of curry sauce. Place the macadamia-covered lamb over the sauce and garnish with a few sprigs of fried curry leaves. Serve with green pea basmati rice.


For best results, use the red bullet chiles.

To make the rice with green basmati rice very special, finish with a simple dressing of 5 young onions, thinly sliced, 1/4 bunch coriander leaves, thinly sliced, 1/2 cup chopped macadamia nuts, 1 / 2 cup olive and sea salt for flavor – simply mix and season rice before serving.

Reduce cooking time to 1.5-2 hours if you use a boneless lamb shoulder for a quicker dinner.

Add additional green vegetables like asparagus or spinach to your rice for an even healthier meal.

If you like the sound of this recipe, you may also like this Lamb and Butter Curry.

RicebasmatiConcorderocurryDeliaPeasGinger shoulderShaneverdesCarrot

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