Spice Road Spices
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The Art of Flavour


Braised Lamb Shoulder with Ginger, Coconut Cream, Mint and Garam Masala - Salt Free

A wonderful expression of Ginger, Mint, Garam Masala and Coconut Cream. Salt free


  • 600g Lamb shoulder, diced, about 3cm pieces. If possible use grass fed lamb. Health and flavour perfect

  • Olive oil

  • Plain flour

  • 2 x Medium onions, diced

  • 4 x Garlic cloves, finely diced

  • 2 x Tablespoons tomato paste

  • 1 x Cup rich chicken stock - refer note

  • 1.5 x Full tablespoons Garam Masala spice blend

  • 2 x Tablespoons fresh ginger, finely grated.

  • 1/4 x Teaspoon chilli flakes or more to your taste

  • 1/2 x Teaspoon black pepper

  • 1 x Tin coconut cream

  • 1 x Cup mint leaves


Lightly dust the lamb pieces with the flour and, in a heavy based pan with a little olive oil, brown the lamb on all sides then set aside.

In the same pan, fry down the onions and garlic until soft and beginning to caramelise then add the tomato paste to the bottom of the pan to reduce the bitterness (about 3 minutes). stir, add the stock, chilli flakes, grated ginger, pepper and garam masala, then return the lamb to the pot and stir.

Now add the coconut cream, mix well then place in a pre heated oven at 180c for around 11/2 - 2 hours until lamb is starting to fall apart. A good idea is to check progress after 3/4 hour. Add a little water if lamb is drying out.

When the lamb is fully cooked add the mint leaves, stir gently and let stand for 5 minutes, then serve with Arborio rice and your choice of fresh salad.

Important: Stock. It is important that the stock is thick and rich. Your favourite home made stock would always be preferable, however, if time is short, try the stock from the Undivided Food Co. Their stock is excellent and available from quality butchers and specialist food stores. Best to check for salt quantity.

Comments: To buy premium quality Garam Masala and Chilli Flakes go to SPICES

The Mint is a good Salt replacement in this recipe, however, if salt is not an issue then add a little with the Garam Masala. It is worth noting that health issues aside, too much salt will effect the flavour balance