Do I have to marinate the lamb overnight?

It is strongly recommended. Marinating the lamb in yoghurt and spices overnight in the fridge makes a big difference to both the depth of flavour and how tender the meat becomes after the long cook.

What temperature should Charlie be for a slow lamb curry?

Keep it low and steady at 110 to 120°C (230 to 250°F) with at least half a football of lumpwood charcoal in the centre. The covered pan sits on the middle rack for about 5 hours.

Can I make this lamb curry the day before?

Yes. The curry tastes even better the next day. Cool it, keep it covered in the fridge and reheat it gently until piping hot all the way through, adding a splash of water if it has thickened.

Can I use leg of lamb instead of shoulder?

Yes, the recipe allows shoulder or leg. Shoulder gives the richest, most succulent result because it has more fat marbling, so if you use leg, keep an eye on the pan and top up with water if it looks dry.

Outdoor Cooking & Charcoal Oven Recipes / Braise

Cooked in the Charlie Charcoal Oven

Low and Slow Lamb Curry

Name: Low and Slow Lamb Curry
Prep time: 20 min
Cook time: 6 h
Yield: 6 people
Cuisine: Indian
Ingredients: 1.5kg lamb shoulder or leg, cut into large chunks; 250g plain yoghurt; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tbsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp smoked paprika; Salt to taste; 2 tbsp neutral oil or ghee; 1 large onion, finely chopped; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 red chillies, sliced; 1 tsp ground coriander; 1 tsp cumin; 1 tsp turmeric; 500ml passata; 200 to 400ml water (top up as needed), Start with 200ml and add 50ml at a time only as needed; 2 red onions, quartered; 2 large tomatoes, halved or quartered; 1 tsp garam masala; Juice of half a lemon; 15g Fresh coriander, chopped; 1 or 2 green chillies, finely chopped (optional)

Charlie owner Dan O'Brien shared this lamb curry, built around marinated shoulder and fire-charred onions and tomatoes. A long, gentle cook brings tender meat, a rich sauce and a smoky edge. Have naan or rice ready for the juices. There is plenty of sauce to enjoy.

Dan RyanCharlie Oven Customer

Braise

Prep20 minutes plus overnight

Cook6 hours

Serves6 people

DifficultyMedium

Oven temperature110 to 120°C (230 to 250°F)

RackLower rack to sear directly over the fire, then a heavy ovenproof pan on the middle rack for the slow cook

CharcoalAt least half a football of good quality lumpwood charcoal, set in the centre of the charcoal grates

Method

Setting up Charlie

Build at least half a football of lumpwood charcoal in the centre of the charcoal grates and light it. Allow the oven to reach 110 to 120°C (230 to 250°F) for low and slow cooking.
Place the Charlie Oven Cooking Rack on the lowest position for searing the lamb directly over the fire. After searing, move the rack to the middle position for the long slow cook.
For extra smoke flavour, add a handful of dry wood chips or a bay leaf directly onto the hot coals.

Mix the marinade ingredients together and coat the lamb thoroughly. Cover and refrigerate overnight for the best flavour.
Place the marinated lamb directly over the fire on the lowest rack. Cook for 15 to 20 minutes, turning occasionally, until browned and caramelised on all sides. Set aside.
In a heavy ovenproof pan, heat oil or ghee in the oven. Add the chopped onion, garlic paste, ginger paste, and sliced chillies. Cook until softened and golden.
Stir in the ground coriander, cumin, and turmeric. Cook briefly, then pour in the passata and 200ml of water. Stir well to combine.
Add the seared lamb and any juices to the pan. Cover loosely with foil or a lid. Move the pan to the middle rack and slow cook at 110 to 120°C (230 to 250°F) for about 5 hours, stirring occasionally and topping up with water if needed.
Skewer the red onions and tomatoes. Place them on the lowest rack directly above the fire until blistered and charred. Roughly chop and stir into the curry.
Add the garam masala and lemon juice. Cook for 2 more minutes. Sprinkle with fresh coriander and green chillies. Serve with naan, rice, or just a spoon.

Tips

Marinating overnight makes a huge difference to the depth of flavour and tenderness of the lamb.
Use lamb shoulder for the richest, most succulent results as it has more fat marbling than leg.
Add a handful of dry wood chips or a bay leaf to the coals for extra smoke flavour without soaking them first.
Keep the oven temperature low and steady. Top up with water if the curry starts to look dry during the long cook.
This curry tastes even better the next day, so consider making it ahead and reheating gently.

More recipes

The cook

Dan Ryan

Charlie Oven Customer

More recipes from Charlie customers

Frequently asked questions

Do I have to marinate the lamb overnight?

It is strongly recommended. Marinating the lamb in yoghurt and spices overnight in the fridge makes a big difference to both the depth of flavour and how tender the meat becomes after the long cook.
What temperature should Charlie be for a slow lamb curry?

Keep it low and steady at 110 to 120°C (230 to 250°F) with at least half a football of lumpwood charcoal in the centre. The covered pan sits on the middle rack for about 5 hours.
Can I make this lamb curry the day before?

Yes. The curry tastes even better the next day. Cool it, keep it covered in the fridge and reheat it gently until piping hot all the way through, adding a splash of water if it has thickened.
Can I use leg of lamb instead of shoulder?

Yes, the recipe allows shoulder or leg. Shoulder gives the richest, most succulent result because it has more fat marbling, so if you use leg, keep an eye on the pan and top up with water if it looks dry.