Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, indian slow cooked lamb. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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, Slow Cooked Pasanda Lamb Leg This decadent, slow-cooked leg of lamb is beautifully flavoured with Patak's Korma Spice Paste, yogurt and spices.

Indian Slow Cooked Lamb is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Indian Slow Cooked Lamb is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Take 10 Lamb chops, thin cut
  2. Take 2 medium onions
  3. Prepare 3 Tomatoes
  4. Make ready 150 grams Natural yoghurt
  5. Make ready 1 bunch Fresh coriander
  6. Take 3 Green chillies
  7. Take 2 Bay leaves
  8. Take 1 Cinnamon stick
  9. Make ready 8 Green cardamoms
  10. Make ready 1 tsp Black peppercorns
  11. Make ready 2 Cloves
  12. Get 1 gallon Thumb size piece fresh ginger
  13. Get 2 clove Garlic
  14. Take 1 tsp Coriander powder
  15. Make ready 1 tsp Cumin powder
  16. Make ready 1/2 tsp Turmeric
  17. Make ready 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.

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.

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 it up for this exceptional food indian slow cooked lamb recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!