Print Comment

Lamb mussaman

Slow cooking brings out the best in this substantial casserole-style curry packed with lamb and potatoes



Ingredients (Serves 2)

  • 350g/12oz lamb fillet, cut into 2.5cm/1in cubes
  • 1 jar Sharwood’s Mussaman Sauce
  • 100g/4oz baby new potatoes, parboiled and sliced in half
  • Fresh coriander leaves to garnish

Preheat the oven to 180ºC, 350°F, Gas 4.

Place the lamb cubes in an ovenproof casserole and stir in the mussaman sauce. Cover and cook in the preheated oven for 1 hour.

Remove from the oven and stir in the potatoes, then return to oven for a further 30 minutes.

Serve spooned into warm bowls and garnished with coriander.


More on...

Add comment

Please type the characters that appear on the image in order to send your comment:

  • Please note, all comments are those of readers and do not represent the opinion of
  • reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic


Celebrity Chef Interviews

Most Read Stories

Recipe of the day