Lamb Curry by Dez Turland


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Ingredients For the Lamb

  • g Lamb Loin
  •   Curry Spices
  • g Shoulder
  •   Curry Paste
  • g Neck Fillet
  • g Sweetbreads


  • 1

    Step 1

    Lamb: 375gLamb Loin – trimmed with fat on / rub with curry spices, 56˚c 60 mins / pan fry for 5 minutes baste with butter
  • 2

    Step 2

    300g Shoulder – braise for 4 hours @ 150˚c with curry paste & lamb jus remove and press overnight between two trays, when set cut into 8cm x 4cm rectangle & pan fry until crispy
  • 3

    Step 3

    300g Neck Fillet – braised in cumin scented lamb stock for 4 hours @ 150˚c then roll / reheat in lamb jus 120g Sweetbreads – soaked, blanch in chicken stock, remove membrane, panè in curry spiced flour, pan fry Onion Bhaji: Mix ingredients with a little water to form a paste thick enough to hold its shape, form into small balls and fry in hot oil until golden brown.
  • 4

    Step 4

    Cauliflower & Coconut Puree: Bring to a boil then cover and simmer until cauliflower is soft, blitz until smooth add yoghurt pass and keep warm until required.
  • 5

    Step 5

    Confit potato: Place all ingredients into a vac pac bag seal and cook sous vide at 78˚c for 90 minutes, remove from bag and pan fry until golden brown.
  • 6

    Step 6

    Cumin Jus: Reserve cooking liquor from shoulder & neck, pass and reduce to correct consistency.


  • 375 g Lamb Loin
  • Curry Spices
  • 300 g Shoulder
  • Curry Paste
  • 300 g Neck Fillet
  • 120 g Sweetbreads