Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, indian slow cooked lamb. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Indian Slow Cooked Lamb is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Indian Slow Cooked Lamb is something which I’ve loved my entire life.

Lamb masala, also called mutton masala, is a classic Indian meat dish with a distinct flavor and aroma. The process is a simple and easy recipe with exotic spices that make this dish a true success. Whether you eat it with Indian chapati, naan, or plain steamed rice this dish is to die for. Indian Lamb Masala, Mutton Masala, Remove the marinated leg of lamb from the refrigerator and keep out to warm up to room temperature.

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

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

Lamb and potatoes cooked slowly in onion tomato gravy and Indian Spices. This basic Indian Mutton Curry with juicy tender pieces of Mutton is perfect for a leisurely Sunday family meal. When you talk about lamb/mutton curry at home, this is the only curry that comes top on the list. Ten hour slow roasted lamb was a family favourite though my parents cooked it with Italian spices.

Steps 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.

When you talk about lamb/mutton curry at home, this is the only curry that comes top on the list. Ten hour slow roasted lamb was a family favourite though my parents cooked it with Italian spices. When cooking a whole leg of lamb low and slow, it can be difficult to know when it's cooked. The first rule with this recipe is to leave the lamb in the oven until you see a beautiful golden crust on top. This the crust that prevents the juices from escaping, which in turn keeps the meat nice and tender.

So that is going to wrap this up for this special food indian slow cooked lamb recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!