Sainsburys Magazine | Slow Cooked Lamb Madras

Sainsburys Magazine | Slow Cooked Lamb Madras

Recipe By Angela Boggiano for Sainsburys Magazine

This rich, tender lamb curry has great depth of flavour – all you need to accompany it is a simple golden pilau rice and a refreshing cucumber and mint yogurt raita


  • 1 tbsp yellow mustard seeds
  • 2 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp black peppercorns
  • 2 tbsp smoked paprika
  • 2 red chillies, roughly chopped (deseeded if you wish)
  • 4 garlic cloves, roughly chopped
  • 4cm piece root ginger, roughly chopped
  • 3 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 500ml chicken stock – use gluten-free stock if required
  • 2 butterflied lamb leg joints, about 750g each
  • 12 fresh or dried curry leaves
  • 2 x 200g packs baby aubergines, halved lengthways
  • 1 x 30g pack mint, leaves roughly chopped
  • 1 x 30g pack coriander, roughly chopped


Prepare to the end of step 3 the day before and chill. Remove from the fridge 1 hour before cooking. The finished curry can be frozen.

Preheat the oven to 180°C, fan 160°C, gas 4. Place the three seeds and peppercorns in a small frying pan. Dry toast gently over a medium heat until they start to pop and turn a pale golden colour; this will only take a few minutes. Tip into a pestle and mortar and crush to a coarsely ground powder.

Place the paprika, chillies, garlic and ginger in a food processor and blitz to a fairly smooth purée, scraping down the sides. Add the tomato purée, chopped tomatoes and ground spices and blitz again until thoroughly mixed. Pour the mixture into a deep roasting tin and add the chicken stock and a pinch of salt. Stir everything together thoroughly.

Sit the lamb in the tin, skin-side down, spooning some of the sauce over to cover the meat. Scatter on the curry leaves then cover the tin with foil and seal tightly around the tin.

Roast for 2½ hours then remove from the oven and baste the lamb. Stir the aubergines into the sauce, re-cover and cook for a further 30 minutes. Remove the foil and roast uncovered for a final 30 minutes. Take the tin out of the oven and leave to rest for about 10 minutes.

Shred the meat with forks (it should be fall-apart tender), and stir back into the sauce, along with most of the mint and coriander. Serve scattered with the rest of the herbs.