Indian Pulled Lamb Shoulder with Cucumber Raita and Mango Kachumber Salad

This is something a bit different to your average curry, with all the classic Indian flavours but more in the style of a loaded flatbread. Serve with garlic naans and pickled onions for a really delicious meal!

Ingredients (to serve 4):

For the pulled lamb

  • 1.5 kg Lamb shoulder
  • 3 tbsps Dark brown sugar
  • 2 tsps Garam masala
  • 2 tsps Smoked paprika
  • 2 tsps Turmeric
  • 1 tsp Cumin
  • 1 tsp Curry powder
  • 1 tsp Chilli powder
  • 2 tsps Garlic powder
  • 500 ml Chicken stock
  • 1 Large white onion, quartered
  • Salt and pepper

For the kachumber salad

  • 2 Ripe mangoes
  • ½ Cucumber, diced
  • 10 Cherry tomatoes, quartered
  • ½ Red onion, finely diced
  • 10 Mint leaves, roughly chopped
  • 2 Radishes, thinly sliced
  • 20 g Coriander/cilantro, roughly chopped
  • 1 Red chilli, sliced
  • A few pomegranate seeds
  • 2 Limes
  • Salt and pepper

Cucumber Raita

  • 2 heaped tablespoon Natural yoghurt
  • 5 Mint leaves, finely chopped
  • 1 tsp Garlic paste
  • ¼ Cucumber, grated
  • Salt and pepper

For the pickled red onions

  • 1 Red onion, thinly sliced
  • 2 Limes
  • 1 tsp Sugar
  • 1 tsp Salt
  • Cider vinegar

To serve

  • 8 Garlic naan


  1. Start by pickling your onions. Add your finely sliced red onion to a bowl, and coat with lime juice, sugar, and a few cracks of salt. Top up with cider vinegar until the onions are covered. I didn’t put a specific measurement in the ingredients list, as this will depend on the shape and size of your bowl. Cover, and refrigerate for at least 4 hours.
  2. Take your lamb out of the fridge at least 45 minutes before cooking, allowing it to come up to room temperature. Preheat your oven to 150℃.
  3. Make your spice mix by combing sugar, garam masala, paprika, cumin, turmeric, curry powder, chilli powder, and garlic powder. Season your lamb with salt and pepper. Heat a large pan with a splash of oil, and sear all sides of your lamb until golden brown. Once evenly browned, remove from the heat.
  4. To a large roasting tray, add your onion pieces and stock. When your lamb is cool enough to touch, rub the spice mix all over it. You won’t need all of the spice mix yet but don’t get rid of it as we’ll need it again later. Place the lamb on top of the onions, and tightly cover with foil. Try to avoid touching the top of your lamb with the foil.
  5. Place in the middle of the oven and cook for four hours. Check after two hours to make sure there’s enough liquid. You may only want to cook this for three and a half hours, depending on the size of your lamb shoulder.
  6. While that’s cooking, make your kachumber salad. To a large bowl, add your diced cucumber, diced mango, quartered tomatoes, finely diced onion, radish, chilli, mint, coriander, and pomegranate. Season with lime juice and salt and pepper. Garnish with any leftover mint/coriander and chilli slices.
  7. To make your raita, start by grating your cucumber over a tea towel. Squeeze this over the sink to remove any excess water. Add to a bowl, then mix together with your yoghurt, garlic paste, mint, salt and pepper.
  8. Once the lamb is sliding off the bone and is coming apart with two forks, remove from the roasting tray. Pull the meat off the bones, it should slide right off. Shred into large chunks. Drain the sauce into a measuring jug, and allow the fat to rise to the top so you can skim it off. Once you’ve skimmed the fat, you can serve this on the side.
  9. Preheat your grill. Add your shredded lamb back to the roasting tray, and coat with more of your spice mix. Put under the grill for a few minutes, or until everything’s brown and crispy.
  10. Serve your lamb with naan, mango kachumber salad, raita, pickled red onions, lamb sauce, and extra coriander. Enjoy!

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