Prep: 10 mins Cook: 3.5 - 5 hrs Serves: 4 Cut: Shoulder


Ingredients for Lamb

1 New Zealand Spring Lamb Shoulder, ~3 lb, on the bone and trimmed
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp ground turmeric
2 large red bell peppers, cored, seeded and cut into strips
1 yellow onion, thinly sliced
4 garlic cloves, crushed
225 g | 8 oz | 1 1/2 cups green olives
2 – 3 tbsp raisins
500 ml | 18 fl oz | 2 cups lamb broth, or chicken broth
kosher salt
freshly ground black pepper

Ingredients for the Sauce

2 tbsp olive oil
1 small yellow onion, chopped
1 fresh ginger root piece, ~2″, peeled and chopped
2 garlic cloves, minced
1 1/4 tbsp ground turmeric
200 ml | 7 fl oz | 7/8 cup lamb broth, or chicken broth
300 ml | 11 fl oz | 1 1/3 cups coconut milk, full-fat
1/2 lemon, juiced


  1. Preheat oven to 170°C (150° fan) | 325F | gas 3. Rub lamb shoulder with olive oil and season with the spices, 1 tsp salt and 0.5 tsp pepper.
  2. Heat a Dutch oven over a high heat until hot. Sear lamb in Dutch oven until golden-brown all over, and then remove to one side.
  3. Add peppers, onion and garlic to the Dutch oven with a generous pinch of salt. Sauté for 2 minutes.
  4. Stir in olives, raisins and broth. Bring to a simmer and then position the lamb on top.
  5. Cover with a tight-fitting lid and transfer to the oven. Braise for 3.5-4 hours, basting from time to time, until the lamb is tender and coming away from the bone.
  6. When ready, remove from oven and let rest, still covered, as you prepare the sauce.
  7. For the sauce: Heat olive oil in a saucepan set over a medium heat until hot. Add onion, ginger, garlic and a generous pinch of salt, sautéing until golden, 7-9 minutes.
  8. Sprinkle over turmeric and cook over a reduced heat for 2 minutes. Whisk in broth and coconut milk, bringing to a simmer.
  9. Simmer for 10-15 minutes until thickened. Purée in a food processor until smooth before adjusting to taste with salt, pepper and lemon juice.
  10. To serve: Heat olive oil in a large frying pan set over a high heat until hot. Season mango with salt before frying in the hot oil until golden-brown at the edges.
  11. Remove lamb from Dutch oven and cut into pieces. Spoon vegetables, olives, raisins and sauce from onto plates, presenting lamb on top.
  12. Pour turmeric sauce around plates and garnish with fried mango before serving.


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