Weobley Ash’s Favourite Recipes

Mutton, potato and lime curry

One of our absolute favourite recipes – burrowed from  @ The Guardian

Serves four to six.

1kg mutton (Weobley Ash mutton naturally), cut into 4cm pieces
60ml lime juice
2½ tsp curry powder
½ tsp smoked paprika
1 tsp caster sugar
3 garlic cloves, peeled and sliced thin
Salt and black pepper
18 cardamom pods, lightly broken
12 curry leaves
½ red chilli, thinly sliced
10g ginger, peeled and finely chopped
Sunflower oil, for frying
600g charlotte potatoes, peeled and cut into 2cm dice
3 red peppers, deseeded and cut into 2cm pieces
6 spring onions, cut on an angle into 2cm slices
75ml coconut cream (optional)

Place the mutton in a large bowl with three tablespoons of lime juice, one and a half teaspoons of curry powder, the paprika, sugar, garlic, half a teaspoon of salt and some pepper. Mix, cover and marinate in the fridge for at least two hours.

Place a large, heavy-based pan on high heat and brown the meat all over (if it catches, add a little oil). Reduce the heat to low, cover and leave the meat to simmer gently in its own juices for about three hours, until tender. Check occasionally that there is enough liquid in the pan: you will need to add water a few times, but make sure there is no more than 1cm of liquid. When the meat’s been cooking for two hours, add the cardamom, curry leaves, chilli and ginger.

While the meat is cooking, pour sunflower oil into a large frying pan so it comes 0.5cm up the sides. Add the potatoes and fry for 10 minutes, stirring occasionally, until golden-brown. Transfer to kitchen towel.

When the meat is done, remove from the pan with a slotted spoon, then skim as much fat as you can off the surface of the juices. Add the red peppers, remaining curry powder and a quarter-teaspoon of salt, and cook, stirring, on high heat for three minutes. Add the potato and spring onion, sauté for a minute, then return the meat to the pan. Add the remaining lime juice and the coconut cream, heat up and serve at once.

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Slow roast shoulder of lamb with merguez spices


  • 1 shoulder of mature lamb, mutton or hogget, on the bone

For the spice paste

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ cinnamon stick, broken up
  • 1 tsp black peppercorns
  • Pinch of cayenne pepper or chilli powder
  • 2 tsp sweet smoked paprika
  • 2 garlic cloves, finely chopped
  • Leaves from 2 large rosemary sprigs, finely chopped
  • 2 tsp sea salt
  • 2 tsp olive oil

Preparation Method

1. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.

2. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.

3. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone.

4. You can add another glass of water halfway through, to keep the pan juices ticking along. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over.

5. Serve with roasted vegetables, green beans and couscous.

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