16/09/2014 07:18 BST | Updated 13/11/2014 05:59 GMT

Slow Cooked Spiced Lamb, Lentils and Flatbreads Recipe

Quality lamb, cooked in the right way will give you a dish that tastes like you've spent hours in the kitchen. Lamb shoulder is an under-rated cut but treated to a long, slow cook will reward you with meat full of flavour, falling off the bone without effort with plenty of flavoursome juices. Adding a spiced rub is a tasty alternative to the traditional roast and it can be left in the oven to do it's stuff while you prepare tasty chutneys and salads.

As Autumn sets in hearty meat dishes are the order of the day and there hundreds of recipe combinations using both beef and lamb on the Simply Beef & Lamb website. Serve with garlic lentils and a cold tomato salad and fresh flatbreads.

Here's a fabulous recipe for Slow-Cooked Spiced Lamb which takes 10 minutes to prepare, slightly longer to cook, between 3-3.5 hours but worth the wait.


Slow-Cooked Spiced Lamb

Serves 6-8


1.8kg/4lb lean whole shoulder of lamb

Salt and pepper - freshly milled

1 x 125g curry paste, I used Madras

2tbsp tomato puree

1 x 400g can, chopped tomatoes

600ml hot lamb or vegetable stock (I use Knorr stock pots)

1 x 400g chick peas, drained

Freshly chopped mint and coriander leaves to garnish.


Preheat the oven to gas mark 3, 170°C, 325°F

Put the curry paste, tomato puree, chopped tomatoes and stock in a large, non-stick roasting tin or deep casserole 40 x 30cm or 16 x 12". Stir well.

Place the lamb on a chopping board and make several slits over the surface. Season on both sides and transfer to the dish. Spoon over the curry mixture, making sure it gets into the slits you've made.

Cover with foil, and roast for 3-3.5 hours, turning occasionally, adding the chick peas 20 minutes before the end of cooking time. Don't replace the foil.


Garnish with herbs and serve with warm flat breads

While the lamb is cooking make the tomato salad and keep in the fridge.

This tomato salad is perfect to serve with the hot lamb and bread


Tomato Salad

6 ripe tomatoes, quartered, de-seeded and diced

200g pot of Greek yoghurt

Bunch of fresh coriander, roughly chopped

1 small red onion, finely chopped

Squeeze of lemon or lime juice

As you add the chick peas to the lamb dish start on the flatbreads and lentils.

Flat Bread Recipe

Now these are really simple to make and this recipe makes 12

Makes 12


500g self-raising flour, plus a little extra for dusting

1 tbsp sea salt

1 tbsp baking powder

500g natural yoghurt

Rolling pin

Greaseproof paper

Griddle or frying pan

Quicker in a food processor but equally mixed well by hand.

Put all of the ingredients into a food processor and pulse. If you're doing this by hand, it's the same, but in a bowl. Mix until you have a dough, add a sprinkling of flour if the mix remains wet.

Divide the dough into 12 equal pieces, roll into a bowl and using a floured rolling pin, roll into the size of a small side plate.


Stack, using greaseproof paper to avoid them sticking together ahead of cooking.

Put the pan on to get it very hot

Cook each flatbread for a couple of minutes on each side, until puffed up and lightly charred (if using griddle pan).


Garlic Lentils


2tbsp olive oil

150g onions, chopped

180g carrots, diced

1 stick celery, trimmed

1 clove garlic, crushed

80ml chicken stock, I use Knorr stock pots

400g brown lentils (rinsed and drained)

100 grams baby spinach

Small bunch of fresh coriander

Small frying pan

Heat oil. Add onion, carrot and celery and cook, stirring until vegetables are softened. Add garlic, stock and lentils. Remove from heat, add spinach and coriander; toss until combined.

Serve the warm lentils and flatbreads with the piping hot spicy lamb, cooling palates with the fresh tomato salad.


All photos taken by Rebecca Williams