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Tomato and coriander Indian lamb
Tomato and coriander Indian lamb
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Spiced Indian lamb dinner - a sensational dinnertime hit!
Ingredients:
  • 18.40 gm rice bran oil
  • 2kg leg of lamb
  • 2 large brown onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground coriander
  • 2 cinnamon sticks
  • 1/4 tsp ground cloves
  • 2 tsp mustard seeds
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1/4 tsp ground turmeric
  • 1 tsp hot chilli powder
  • 410g can tomato puree
  • 255.00 gm chicken style liquid stock
  • Chopped fresh coriander, to serve
  • Steamed rice, to serve
  • Lime halves, to serve
Instructions:
  • Heat oil in a large, heavy-based casserole dish over medium-high heat. Sear lamb for 5 minutes on each side until golden brown. Remove and set aside on a plate.
  • Lower the heat to medium. Sauté the onion for about 5 minutes until softened. Stir in garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric, and chili. Cook and stir for 1 minute until fragrant.
  • Add the lamb back to the dish, pour in the puree, stock, and 1 cup of cold water. Season generously with salt and pepper. Cover the dish and bring it to a boil. Then, lower the heat to simmer for 2 1/2 to 3 hours until the lamb is tender, remembering to turn it halfway through cooking.
  • Shred the lamb using 2 forks and serve with fresh coriander, rice, and lime halves.

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