Tom Kerridge's Indian Spiced Lamb with Coconut Beans

  • Cooking Time300 mins
  • Serves6
  • DifficultyMedium
1 shoulder of lamb
6 tbsp tandoori curry powder
4 tbsp distilled vinegar
6 tbsp Greek yoghurt
3 tbsp ginger, finely chopped
8 cloves of garlic, grated
2 tsp table salt
1-2 tbsp dried chilli flakes (depending on how hot you like it)
4 onions, thinly sliced
1-pint water


250ml natural yoghurt
1 tbsp mint sauce
1 tbsp mixed pickle, finely chopped
½ juice lemon


2 tbsp ghee
1 tbsp black mustard seeds
1 handful curry leaves
1 scant tsp turmeric
400g green beans, blanched
100g desiccated coconut – rehydrated with 100ml hot water
Salt to season

1. Score the lamb shoulder all over and set aside. 

2. Mix together the curry powder, chilli flakes, garlic, ginger, salt, distilled vinegar and yoghurt to make a paste in a bowl. 

3. Then rub the paste all over the shoulder of lamb, making sure you press the marinade in to all the slash marks. Place into a baking dish and pop the lamb into the fridge to marinade overnight (if you have time)

4. After this time, layer the bottom of a large roasting tray with the thinly sliced onions and place the shoulder of lamb on top. Pour on the pint of water. Cover with tin foil and place into a pre-heated BBQ 150°C and cook for 4.5 hours. 

5. After this time, remove the tin foil and the green egg valves or turn up to reach 250c the BBQ continue to cook for a further 30 minutes to char the lamb and give you burnt ends. Plus this will caramelise the onions.  

6. Once the lamb is cooked remove from the BBQ and rest for 20 minutes, if needed cover with tin foil to keep warm. 

7. Meanwhile place a large sauté pan onto a hot BBQ – add the ghee to the pan. When the ghee is hot, add the mustard seeds, curry leaves and turmeric. Stir for one minute. Add the green beans and coconut to the pan and cook for a further 3-4 minutes. Season to taste and remove from the heat. 

8. Mix the yoghurt, lemon juice, mint sauce and mixed pickle and set aside until needed. 

9. After the lamb has rested use two forks of to pull the meat from the bone, discard the bones and then stir the stock, caramelised onions, and flaked lamb together. 


Serve with the coconut beans and yoghurt and mint dressing.