Lamb Curry on the Kamado Joe | Barbechoo

RECIPE INGREDIENTS 1.8kg Boneless Lamb Shoulder 1 Red Onion 1 thumb-sized piece of Ginger 6 cloves Garlic 2 tbsp Butter 2 tbsp Oil 500ml Chicken Stock 1 tin Chopped Tomatoes 2 Bay Leaves 1 stick Cinnamon 6 Cardamon Pods 2 tsp Cumin 2 tsp Ground Corriander 1 tsp Kashmiri Chilli Flakes 2 tsp Garam Masala 3-4 tbsp Greek Yoghurt Small handful of Coriander METHOD Fire up your Kamado Joe for indirect cooking with some lumpwood charcoal and add your billows attachment to the bottom vent. Plug the billows into the Thermapen Signals and set your temperature to 130C. If you want a closer look at the Thermapen Signals & Billows dream-team, you can watch this video. Remove any excess fat and silver skin from your lamb and cut it up into large chunks and season it with the Tandoori Masala rub from The Smokey Carter. Add a large chunk of cherry wood to the coals and then place your lamb onto the cooking grates to smoke. Add the food probe to one of your chunks and smoke the lamb until it reaches an internal temperature of around 70c. When your lamb hits temperature, remove it from the BBQ and add a dutch oven with the oil and butter in it to pre-heat. Thinly slice your onion and add it to the dutch oven when it’s up to temperature. When the onions have softened a little, add the lamb back into the dutch oven along with all the other ingredients (apart from the Greek Yoghurt). Put the lid on the dutch oven and close the BBQ lid. You can increase the temperature on the Thermapen Signals to 150c and allow the lamb to braise for a couple of hours. When the lamb has had a chance to cook down, remove the dutch oven from the BBQ and change the setup of the BBQ to remove the heat deflectors so you are cooking over direct heat. Add the dutch oven back onto the BBQ but remove the lid so you can start to thicken the sauce. Bring the curry to a rolling simmer until the sauce is thick and the lamb is falling apart. Before serving, mix in a handful of fresh coriander and the Greek yoghurt to add a little creaminess. Serve with Rice and Naan. ===B=== KEY LINKS The Smokey Carter Tandoori Masala rub - https://thesmokeycarter.com/product/t... Thermapen Signals - https://thermapen.co.uk/digital-bbq-t... Thermapen Billows - https://thermapen.co.uk/digital-bbq-t... Thermapen Billows Damper - https://thermapen.co.uk/billows-acces... === B === Get your FREE copy of my eBook "Finding Fire" - A Quick Start Guide to help you get fast track cooking over charcoal Get it here - https://barbechoo.com/findingfire === B === If you want to buy any of the items I use in my videos – consider checking out my Amazon store Barbechoo Amazon Store – https://barbechoo.com/amazonstore The Best Instant Read Thermometer I recommend – https://barbechoo.com/thermapen If you are buying items on Amazon, consider using my amazon link. It won’t cost you a penny more but amazon will kick back a few quid to help cover the costs of the channel and help it grow. My Amazon Link – https://barbechoo.com/amazon === B === This channel is all about helping you improve your outdoor cooking by sharing the fundamental techniques involved in BBQ and giving you some inspiration to help you put your newfound skills into practice. If you want to take your BBQ and outdoor cooking to the next level, here are some simple steps to follow. 01) SUBSCRIBE to the Barbechoo Youtube Channel https://barbechoo.com/youtube 02) VISIT my website for more recipes and tutorials http://barbechoo.com 03) LET'S TALK! Connect with me on social media TikTok -   / barbechoo   Instagram -   / barbechoo   Twitter -   / barbechoo_james   Facebook -   / lettherebebarbechoo   If you have any suggestions for videos you would like to see on my channel or have an idea for a collaboration, please send an email to [email protected]