This is another variation on some preceding curry ideas.
The idea is that the vegetables thicken the sauce, and also that the lamb is immersed in the sauce so the spices flavour it. It’s good to use the smallest pan that will fit the shoulder, so that the intensity of the sauce is not diluted by too much water.
Shoulder of lamb on the bone (I had half a shoulder, 1.4 Kg, enough for 4 people with a little bit left over)
Dried fava beans
6 tomatoes (these were not too large, but the more tomato the better)
4 large onions
Lots of Garlic
Lump of root ginger
Lump of turmeric
Black mustard seeds
Piece of star anise
Simmer the fava beans in plenty of water for 30 minutes or until soft or perhaps slightly al dente.
Peel the tomatoes: make fine cuts in the skin of each tomato to segment the skin, then plunge in boiling water for about a minute. The segments of peel then come off easily.
Chop half of the onions and half the garlic. Fry in a pan that is just big enough to fit the shoulder of lamb.
Chop half of the tomatoes.
Peel and chop the ginger and turmeric and fry in a separate pan with a little oil and the other spices. After the spices have fried for a short time, add the chopped tomato and a little water, and simmer.
Peel and chop the potatoes.
When the onions and garlic have started to caramelise, add the chopped potatoes, and fry a little longer so you get a little bit of caramelised potato on the bottom of the pan, but not long enough to burn. Add the drained fava beans and the spice mixture to the casserole, put in the lamb shoulder and a little water. Finely chop remaining onions, tomatoes and garlic, and add to the casserole. Turn the meat over a couple of times to make sure the other ingredients are well distributed. Add salt. Add enough water to just cover the meat.
Bring to a boil and simmer for about 3 hours. Turn the meat over half way through. Leave to stand for a few hours. Simmer for a further 45 minutes – 1 hour before serving.