AuthorVanessa PrinceCategoryLamb RecipesAn easy and delicious Indian dish. Slow cooked lamb in warming Indian spice flavours with a tang of yoghurt and a chilli kick.
Slow cooking makes use of cheaper cuts of meat for melt in the mouth texture and delicious deep flavour.
On medium heat, melt butter in a heavy based pan and fry onions until turning golden.
Add garlic & Kashmiri Masala and fry for a minute until aromatic.
Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.
Transfer to an oven proof casserole dish and cook covered for 1.5 hours, stir through yoghurt and cook for a further 1 hour.
Serve with basmati rice & steamed green beans, topped with a dollop of natural yoghurt and chopped coriander leaves.
HINTS & TIPS: Use the spice mix as a rub on lamb chops and cutlets for the BBQ, or on a leg of lamb, slow roasted at 140˚C for 3-4 hours.
Ingredients
Directions
On medium heat, melt butter in a heavy based pan and fry onions until turning golden.
Add garlic & Kashmiri Masala and fry for a minute until aromatic.
Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.
Transfer to an oven proof casserole dish and cook covered for 1.5 hours, stir through yoghurt and cook for a further 1 hour.
Serve with basmati rice & steamed green beans, topped with a dollop of natural yoghurt and chopped coriander leaves.