Tomato and Coriander Indian Lamb |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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We love spicy food and I am hoping to make this recipe soon, from Super Food Ideas. Ingredients:
1 tablespoon rice bran oil (alfa one) |
2 kg leg of lamb |
2 brown onions (large halved and thinly sliced) |
2 garlic cloves (minced) |
2 teaspoons ground coriander |
2 cinnamon sticks |
1/4 teaspoon ground cloves |
2 teaspoons mustard seeds |
2 cm piece ginger (fresh peeled and finely chopped) |
1/4 teaspoon ground turmeric |
1 teaspoon chili powder (hot) |
410 g tomato puree (can) |
1 cup chicken stock |
coriander (chopped fresh to serve) |
steamed rice (to serve) |
12 lime wedges (to serve) |
Directions:
1. Heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate.
2. Reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant.
3. Return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
4. Using 2 forks, shred lamb and serve with coriander, rice and lime wedges.
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