A few days ago, I described how I used to make a lamb casserole based on a French recipe. However, that recipe used flour for the gravy so it got me thinking how it could be done primally. I decided to adapt it using a technique used in South Asian curries. Very pleased with the result so I thought I'd share.
Unfortunately, I couldn't get my pics to load so I've posted the recipe in two parts to my blog:
It took an hour of preparation and three hours to cook, so isn't fast food. Definitely hearty winter fare. Next time I'll do two shoulders so there'll be some leftovers
Looks like a bit of work, but delicious! I will have to find some time in the winter to try it, thanks!