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West Country Shoulder of Lamb and Aubergine Curry

Serves 2 Mild – medium heat rating

The aromatic aniseed and heat from the black pepper and chilli combine with the rich flavour of the lamb to create a perfect marriage with the oak aged flavours of Thatchers Vintage. Bini Ludlow


    • 1 ½ kg shoulder of lamb cut into 5cm pieces
    • 10 tbsp vegetable or rapeseed oil
    • 900g onion, skinned and chopped
    • 16 cloves of garlic – skins removed and made into a paste
    • 4 finger chillies stalks removed and chopped and blended into a paste
    • 185g fresh ginger peeled and made into a paste   Spices for tempering the oil
    • 6 pieces cassia bark
    • 6 cloves
    • 7 green cardamom pods
    • 2 black cardamom pods
    • 2 star anise
    • 3 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 ½ tsp fenugreek seeds Dry spices for the masala
    • 1 ¾ tsp turmeric
    • 2 tsp red chilli powder
    • 3 ¾ tsp coriander and cumin (heaped)
    • 1 ¾ tsp garam masala
    • Salt to taste
    • 1 tsp sugar
    • 400g tinned chopped tomatoes
    • 375g aubergine chopped and kept in cold water
    • 75-85g fresh coriander – washed and chopped
    • 700 – 800ml stock


Pour the oil into a large saucepan, add the cassia bark, black and green cardamom, cloves and star anise until they begin to sizzle. Add the cumin, fennel and fenugreek seeds and onions. Stir well, cover and cook for 40 minutes on a gentle heat.

Meanwhile, in another large saucepan, add 300ml of hot water, ¼ tsp of whole peppercorns and the lamb and cook for 25 minutes on a medium heat, removing the impurities from the surface of the water. Now, add the ginger, garlic and chilli paste to the onion mix and cook for 2 minutes until an aroma is released and the paste turns golden brown. Add the remainder of the masala spices, salt, sugar and stir well. Add the tinned tomatoes and cook on a medium heat until the oil comes to the surface. Next, drain the aubergine and add to the saucepan, stirring well.

Now add the lamb to the masala, mix well and add 700ml of stock. Cover and cook for 2 hours on a low setting, stirring every 30 minutes (or until lamb is soft and tender).

Thatchers Vintage

Thatchers Vintage

Rich & Oak Aged

A traditional full flavoured cider with a softly rounded aroma.

Who says you don’t improve with age?

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