Lamb mussaman recipe

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.

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