Low & Slow Lamb Curry
Cook Notes
BBQ Used: Kamado Joe Classic III
Cooking Method: Dutch Oven
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Low & Slow
Key Accessories
Ingredients
1.8kg Boneless Lamb Shoulder
1 Red Onion
1 thumb-sized piece of Ginger
6 cloves Garlic
2 tbsp Butter
2 tbsp Oil
500ml Chicken Stock
1 tin Chopped Tomatoes
2 Bay Leaves
1 stick Cinnamon
6 Cardamon Pods
2 tsp Cumin
2 tsp Ground Corriander
1 tsp Kashmiri Chilli Flakes
2 tsp Garam Masala
3-4 tbsp Greek Yoghurt
Small handful of Coriander
Method
Fire up your Kamado Joe for indirect cooking with some lumpwood charcoal and add your billows attachment to the bottom vent. Plug the billows into the Thermapen Signals and set your temperature to 130C. If you want a closer look at the Thermapen Signals & Billows dream-team, you can watch this video.
Remove any excess fat and silver skin from your lamb and cut it up into large chunks and season it with the Tandoori Masala rub from The Smokey Carter. Add a large chunk of cherry wood to the coals and then place your lamb onto the cooking grates to smoke. Add the food probe to one of your chunks and smoke the lamb until it reaches an internal temperature of around 70c.
When your lamb hits temperature, remove it from the BBQ and add a dutch oven with the oil and butter in it to pre-heat. Thinly slice your onion and add it to the dutch oven when it’s up to temperature. When the onions have softened a little, add the lamb back into the dutch oven along with all the other ingredients (apart from the Greek Yoghurt). Put the lid on the dutch oven and close the BBQ lid. You can increase the temperature on the Thermapen Signals to 150c and allow the lamb to braise for a couple of hours.
When the lamb has had a chance to cook down, remove the dutch oven from the BBQ and change the setup of the BBQ to remove the heat deflectors so you are cooking over direct heat. Add the dutch oven back onto the BBQ but remove the lid so you can start to thicken the sauce. Bring the curry to a rolling simmer until the sauce is thick and the lamb is falling apart.
Before serving, mix in a handful of fresh coriander and the Greek yoghurt to add a little creaminess. Serve with Rice and Naan.
