OK, so my friend has emailed me back and I have the goods on the lamb we ate a few years back.  It is not a curry, however anyone with knowledge and skill could very easily adapt this method to incorporate whatever spices they deem desirable.  It is not dissimilar to BIR method as it is done with a base sauce / gravy, but it has a more Mediterranean influence being a mixture of Italian sauce and Greek influence.

The original recipe comes from a book released by a Restaurant / Music venue located fairly close to my home.  It is a small place with limited seating that provides musical entertainment by the countries top artists as well as internationals and up and comers along with really good food.  It is run by a guy who in his own right was a successful musician here in the land of Oz.  The recipe is based on Lamb Shanks but my friends did it with large chunks of boned out shoulder which they cooked for only 4 hours.  A leg or full shoulder would benefit from the longer cooking but it is done when it's done.

First the sauce / gravy.  Remember that this can be currified. It is the method we look at here.

Instead of Celery, Parsley and Basil, use Green Chilli, Indian Bay leaf and Fenugreek leaf, plus some Coriander Cumin and Cardamom pods and / or whatever else you think.

To show my faith in this recipe and with my Greek friend's mods re temp and time, and the fact that I wanted to eat it again, I have prepared the dish exactly as it appears in the 2 recipe scans.  I have some pics to put up ( later) and it is in the oven now at 130'C.  Just meat, no bone. Minimum 4 hours.  Cost me about $50 but it will feed 12 people, or me twice.

Next time I do this it will be BIR style, but you all need to understand that it is still cooking.

had stoke of luck. was cooking a beef joint slow and needed to go out before oven had got to temp. needless to say 1st hr or so was 180C not the planned 130C.

thing turned out well blackened.

i'm now am pretty sure what i'm after can be produced in the oven - that 9 hr recipe is essentially it.

the key thing is to add very little water to the covered pot and just top up when needed (start to smell burn or "roasting"). for lamb i will need to use steel tray (covered pot size) and think the bed of onion might just give the liquid (steam) needed to stop roasting. possibly the lower temp ie 125C is also needed.

the beef was cooked for 5 hrs and shredded but still not soft enough. the outer surface had that "burnt" would be the wrong word but certainly not "braised" taste.

next go will be the 9 hr pukka.

fried, if the lamb's too good, you'll be having a tarka dinner tomorrow!!!

Quote from: livo on September 23, 2014, 11:09 PM

The original recipe comes from a book released by a Restaurant / Music venue located fairly close to my home.  It is a small place with limited seating that provides musical entertainment by the countries top artists as well as internationals and up and comers along with really good food.  It is run by a guy who in his own right was a successful musician here in the land of Oz. 

Is it this one?

http://lizottesshop.com/product_info.php?products_id=2561