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Northern-style slow-cooked lamb curry
Northern-style slow-cooked lamb curry
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Prep Time:
10 minutes
Cook Time:
160 minutes
Total Time:
170 minutes
Slow-cooked lamb curry with a rich, thick sauce coating the ingredients.
Ingredients:
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 bay leaves
  • 36.80 gm vegetable oil
  • 1.4kg Easy Carve Lamb Shoulder, trimmed, cut into 5cm pieces
  • 1 tsp fennel seeds
  • 2 brown onions, thinly sliced
  • 7 garlic cloves, crushed
  • 20.00 ml grated ginger
  • 20.00 ml Brand Ground Coriander
  • 1 1/2 tsp ground cardamom
  • 1 tsp chilli powder
  • 44.40 gm tomato paste
  • Coriander sprigs, to serve
  • Naan, to serve
  • Plain yoghurt, to serve
Instructions:
  • Preheat your oven to 160C (140C fan-forced). Heat oil in a large ovenproof saucepan over high heat. Season the lamb and brown it in two batches for about 4 minutes each. Transfer the lamb to a plate.
  • Lower the heat to medium. Let the cinnamon sticks, cloves, bay leaves, and fennel seeds cook for 1 minute or until fragrant. Add the onion and cook, stirring, for 10 minutes or until well browned. Stir in the garlic and ginger and cook for 1 minute. Add the coriander, cardamom, turmeric, and chili and cook for 1 minute. Place the lamb back in the pan, then add the tomato paste and 1½ cups of water. Bring it to a boil. Cover and bake for 2¼ hours or until the lamb is very tender.
  • Garnish with fresh coriander and enjoy with naan bread and yogurt on the side.

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