01/09/2026
A pretty serious piece of lamb.
We marinate the shoulder for 12 hours in spiced yoghurt, then cook it low and slow on the bone overnight until it’s fall-apart tender
The good stuff that comes off the lamb -all that fat, juice and stock gets turned into a rich, aromatic Korma sauce. We glaze and gratinate the shoulder with it, then pile on pakora-style onion rings, fried curry leaves and a very generous amount of garlic yoghurt.
Rich, spicy, crunchy, creamy. A little bit of everything really.
