Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves: 4

  • 1kg leg or shoulder of lamb diced (approx 1kg) 
  • 2 tbsp olive oil
  • 2 tblsp coriander powder 
  • 2 tblsp curry powder
  • 2 tblsp cumin powder
  • 1 tblsp chilli powder 
  • 4 onions, peeled
  • 8 cloves garlic, peeled
  • 2 red pepper, seeds removed
  • 2 tblsp Dijon mustard
  • 2 beef stockpots 
  • 2 stock cubes
  • 2 tins chopped tomatoes
  • 2 red chilli, top removed (use dried if fresh unavailable ) 
  • 1 sprig rosemary
  • 200ml red wine vinegar 
  • 200g basmati rice 
  • 400g water 



  1. Heat a large oven proof pot, add some oil and caramelise the meat all over .
  2. In a dry pan, toast the spices for 1min over a medium heat, add this to the browned lamb. 
  3. In a food processer or blender, add the chillis, onion, garlic, peppers, mustard and stock cubes. Blend till a paste is formed. Add this to the browned lamb. 
  4. Cook out over a medium heat for 3mins, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary. Bring this to the boil. 
  5. Place a lid on the ovenproof dish and cook at 150c for 3hours. 
  6. Once cooked, the meat will be tender, remove the herbs. 
  7. To cook the rice, wash it off under cold water to remove excess starch. 
  8. Bring the rice and water to the boil, then reduce the heat and cook under a lid for 10mins until dry and soft.