Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, indian slow cooked lamb. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Remove from the oven and place the lamb on a chopping board and rest for approximately half an hour. Place the roasting pan with the juices back on the hob to make a gravy.

Indian Slow Cooked Lamb is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Indian Slow Cooked Lamb is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook indian slow cooked lamb using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Indian Slow Cooked Lamb:
  1. Prepare 10 Lamb chops, thin cut
  2. Take 2 medium onions
  3. Make ready 3 Tomatoes
  4. Get 150 grams Natural yoghurt
  5. Take 1 bunch Fresh coriander
  6. Get 3 Green chillies
  7. Make ready 2 Bay leaves
  8. Make ready 1 Cinnamon stick
  9. Make ready 8 Green cardamoms
  10. Take 1 tsp Black peppercorns
  11. Make ready 2 Cloves
  12. Take 1 gallon Thumb size piece fresh ginger
  13. Make ready 2 clove Garlic
  14. Make ready 1 tsp Coriander powder
  15. Get 1 tsp Cumin powder
  16. Prepare 1/2 tsp Turmeric
  17. Take 1 pinch Red chilli powder

Cut the lamb into large chunks. Add all ingredients into the slow cooker and combine well. I start with the oil, shallots, ginger, garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper - combine well.

Instructions to make Indian Slow Cooked Lamb:
  1. Put the green chillies (deseeded), fresh coriander, yogurt and a dash of water in a food processor, wiz up and set aside.
  2. Use thin cut lamb chops, approx 1.5 cm thickness. Quantities can be altered, I allow 2 chops per person. Lay them out in a roasting dish, lightly season, then sober with the yoghurt mixture, covering Al sides of the chops with the yoghurt. Cover with cling film and chill in the fridge for approx 90 minutes.
  3. In the food processor, purée the onions and tomatoes, set aside. In a pestle and mortar, Cush the peppercorns, add the ginger and garlic, mash together, add a tiny amount water and the dried spices minus the cinnamon stick, cloves, bay leaves and cardamom pods and mash into a paste.
  4. Heat a dash of olive oil in a pan, add the onion and tomato paste, the cinnamon stick, snapped in half, the cardamom and cloves. Cook over low heat for approx 10 - 15 mins, stirring so the onions don't burn, till much of the moisture has evaporated. Add the spice paste from the pestle and mortar. Sauté for further 10 min, stirring. Leave to cool.
  5. Pour the onion and spice mix once cooled over the chops and yoghurt mix. Mix well. Return to fridge for a further hour.
  6. Take the chop marinade out of the fridge and transfer to the oven for 1 and half hours, at 160 Celsius. Take out and stir to prevent burning every 30 mins. The end result should be a dryish curry as most of the moisture will evaporate. You can serve this with rotis and salad, or rice.

I start with the oil, shallots, ginger, garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper - combine well. Place into the slow cooker the lamb shanks, the sliced onions, the Patak's Rogan Josh Curry Paste, the canned diced tomatoes and the chicken stock. Heat the oil in a large skillet. Transfer the meat to a slow cooker.

So that is going to wrap it up with this exceptional food indian slow cooked lamb recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!