RecipesServes 4



  • 1kg boneless lamb shoulder, cut into large 4-5cm pieces
  • Freshly ground black pepper and salt, to taste
  • 3 tbsp olive oil
  • 2 onions, chopped
  • 5 tsp ROSELLA Crushed Garlic
  • 2 small red chillies, finely chopped
  • 2 tbsp curry powder
  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 1 tsp dried thyme
  • 2 Granny Smith apples, peeled, cored and chopped
  • 400ml chicken stock
  • 1 lemon, cut in half
  • 500g chat potatoes, cut in half
  • 3 tbsp ROSELLA Apple Cider Vinegar and Brandy Chutney


  • In a bowl, generously season lamb with freshly ground black pepper and salt. Heat 1 tablespoon oil in a large, heavy-based, ovenproof pot with a lid and add half of the lamb. Cook over high heat until the lamb is well browned on all sides, then remove from pot to a plate. Cook remaining lamb until well browed using the remaining oil. Once cooked, return the reserved lamb and any juices to the pot, together with the onion, ROSELLA Crushed Garlic and chilli, and sauté over medium heat for 3 minutes.
  • Add the curry powder, coriander, cumin and thyme and continue to cook for a further 2–3 minutes until aromatic. Add the apples, chicken stock and squeeze the juice from the lemon into the pot then add the 2 squeezed lemon halves.
  • Bring the curry to a simmer then cover with the lid. Slow-cook in a preheated oven of 160°C for 11/2 hours, then remove from oven. Give the curry a good stir and add a little extra water if necessary. Add the chat potatoes and ROSELLA Apple Cider Vinegar and Brandy Chutney and stir well. Cover the pot once again and return to the oven for a further 45 minutes or until the potatoes are tender. Remove from oven and adjust seasoning with salt, to taste.
  • To serve; prepare couscous by pouring 230ml boiling water over the couscous and stirring in the currants. Cover with plastic wrap and leave for 5 minutes to cook. Remove plastic wrap, add olive oil and fluff with a fork. Serve the curry with couscous, a good dollop of yoghurt and a spoonful of ROSELLA Apple Cider Vinegar and Brandy Chutney. Finish with a few coriander leaves.

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