Can come from any muscle cut, often the shoulder. Browning the dice results in added flavour and attractive colour. Slow cooking results in a tender, flavoursome result. Think curries, make your own paste or Buy one of the many wonderful ready-made pastes available or try this one:
A curry to try – suits diced lam, shoulder chops or neck chops.
Brown the meat in a hot pan, remove. Add onion, garlic, ginger, brown in butter over gentle hear. Add spices, equal amounts of garam masala, turmeric, cumin, coriander (or an authentic curry powder that will contain all of these). Return the lamb to the pan. Add stock (chicken stock loves lamb and is more readily available than lamb stock). Add a tin (or two) of trusty tomatoes or a tin of tomatoes and a tin of chickpeas, lemon zest and natural yoghurt or sour cream. Heat through. Check the seasoning. Remove and add all ingredients to a baking dish and bake in the oven for 2 to 3 hours.
Unsweetened yoghurt, lemon zest, chopped coriander and mint dress this curry.