SLOW COOKED MADRAS LAMB

SLOW COOKED MADRAS LAMB

Prep

15 min

Cook

5 hr

SLOW COOKED MADRAS LAMB

Spicy, tender slow-cooked lamb flavoured with Indian spices was a hit with the family and guests recently. The meat literally fell off the bone with the touch of a fork and the robust rich gravy flavoured with onion, tomato, cumin, coriander, chilli and garlic was perfect alongside the meat and rice. Served with a simple dahl, steamed basmati rice, sweet mango chutney and fresh green beans it was a very easy and very delectable meal. Middle son has requested this for his upcoming birthday celebration next week…consider it done!

Marinade

¾ cup plain yoghurt

2 tbsp tomato paste

1 tsp salt

1 tbsp paprika

2 cloves garlic, crushed

2 tsp ginger paste, or 1 inch ginger root finely chopped and crushed

Combine all ingredients for the marinade and spread over the lamb. Cover and leave overnight in the fridge.

Spice Mix

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tbsp mustard seeds

1 tsp black peppercorns

2 tbsp turmeric

1 red chilli, deseeded and chopped

2 cloves garlic, chopped

1 tbsp crushed fresh ginger

1 tbsp vinegar

1 tbsp oil

Gently toast the coriander, cumin, mustard and peppercorns in a small pan over low heat for a few minutes until fragrant.  Place them in a spice grinder or small food processer along with all the other ingredients and grind to a smooth paste.

1 leg or shoulder of lamb approx  2kg weight

400 g can chopped tomatoes in puree or passata

2 onions, finely chopped

2 cloves garlic, finely chopped

2 tbsp oil or butter

750 ml chicken stock

1 few sprigs of curry leaves

1 tsp salt

 

Preheat your oven to 170°C/340°F.

Cook the onions in the roasting dish with the butter or oil, over low heat for 5-7 minutes until very soft. Add the garlic and cook for 2-3 minutes longer. Add the spice mix that you ground before and stir to combine.  Mix the passata or chopped tomatoes and stock together and pour into the roasting pan. Lay the lamb leg in the roasting pan, toss over a few curry leaves and cover with a double layer of aluminium foil.

Cook for 5 hours turning the lamb after 3 hours of cooking.   Remove the lamb and taste the gravy to see if it requires any salt or pepper. Gently spoon off and discard some of the fat that will have accumulated on top of the gravy.

Either serve with roasted potatoes, and a steamed green vegetable. Or follow through on the Indian theme and serve with rice, dahl, and pickles or chutneys.

 

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