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Courtney Roulston’s Korma Lamb Shoulder with Mint Sauce

310 mins


  • 2 kg lamb shoulder, bone in and trimmed  
  • ¾ jar Patak`s korma paste  
  • 250 ml canned coconut cream, plus extra to serve  
  • 400 g can lentils, drained  
  • 100 g baby spinach  

Mint Chutney 

  • 1 cup each fresh mint & coriander, plus a few extra sprigs to garnish  
  • 1 green chilli, roughly chopped  
  • ½ cup Greek yoghurt  
  • 3 tbs lemon juice 
  • 1 tsp honey or maple syrup  
This recipe calls for

Patak’s Korma Paste 290g

Patak’s Korma Paste is a mild spice…

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  1. Pre-heat the oven to 170 degrees (C). Trim the lamb shoulder of any large pieces of fat then place into a roasting tray. Make some cuts into the lamb so that the sauce has some slits to sit in. Rub the lamb shoulder all over with the korma paste and season with salt. Pour 2 cups of water into the tray, then cover with baking paper and seal with foil. Roast for 4 – 5 hours, basting with juices every hour until the lamb meat is falling from the bone.  
  2.  Meanwhile, place all the chutney ingredients and a pinch of salt into a high-speed blender and blitz until smooth and bright green.  
  3. Remove the lamb from the oven and place the tray onto a gas burner over a low heat. Remove the lamb shoulder and set aside to rest for 5 minutes. Spoon off any excess fat that is on top of the liquid then stir in coconut cream, lentils and spinach. Cook for 2 minutes, or until the lentils are warmed and spinach has wilted.  
  4. Place the lentil korma mixture into a large serving dish. Place the lamb on top and spoon coconut cream, mint chutney and coriander sprigs. Serves 4-6

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Patak’s Mini Pappadums Plain 75g

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Patak’s Ready to Eat Pappadums Plain 58g

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