Lamb Main Indian

Indian-spiced lamb with tomatoes

Name: Indian-spiced lamb with tomatoes
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6
Cuisine: /indian
Ingredients: 2-2 1/2kg lamb leg (bone-in); 1/4 cup (60ml) extra virgin olive oil; 5cm piece (25g) ginger, finely grated; 4 garlic cloves, finely grated; 2 onions, chopped; 4 sprigs curry leaves; 2 x 400g cans Diced Tomatoes; 3 cups (750ml) chicken stock; 400g can brown lentils, rinsed, drained; 200g baby spinach; Cooked basmati rice, to serve; Hot lime pickle, to serve; Mango chutney, to serve; 1 tbs ground cumin; 1 tbs curry powder; 1 tbs garam masala (Indian spice mix); 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 250g tzatziki; 1 tbs chopped dill; 1 tbs chopped coriander leaves; 1/2 tsp ground cumin

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by delicious. team

delicious. team

Jul 14, 2001

This slow-cooked leg of lamb has a tasty Indian twist that'll bring a little spice to any meal. Recipe by Liz Egan.

2-2 1/2kg lamb leg (bone-in)
1/4 cup (60ml) extra virgin olive oil
5cm piece (25g) ginger, finely grated
4 garlic cloves, finely grated
2 onions, chopped
4 sprigs curry leaves
2 x 400g cans Ardmona Diced Tomatoes
3 cups (750ml) chicken stock
400g can brown lentils, rinsed, drained
200g baby spinach
Cooked basmati rice, to serve
Hot lime pickle, to serve
Mango chutney, to serve

Spice mix

1 tbs ground cumin
1 tbs curry powder
1 tbs garam masala (Indian spice mix)
1 tsp ground turmeric
1/2 tsp ground cinnamon

Cheat's raita

250g tzatziki
1 tbs chopped dill
1 tbs chopped coriander leaves
1/2 tsp ground cumin

Method

1.

Preheat oven to 180°C.
2.

For the spice mix, combine all the spices in a small bowl. Use 1 tbs to coat lamb completely and set lamb aside at room temperature for 1 hour.
3.

Heat 2 tbs oil in a large, heavy-based saucepan over high heat. Add lamb and cook, turning frequently, for 6 minutes or until browned on all sides. Using tongs, transfer lamb to a large, heavy-based casserole with a lid. Return pan used to cook lamb to medium heat. Add ginger, garlic and onion, and cook, stirring, for 3-4 minutes. Add half the curry leaves and remaining spice mix, and cook, scraping bottom of pan with a wooden spoon, for 2 minutes or until aromatic. Add tomatoes and stock, and cook, stirring, for 2 minutes or until simmering.
4.

Pour onion mixture over lamb. Cover directly with baking paper, then place lid on casserole (or cover tightly with foil) and transfer to oven. Cook for 4 - 4 1/2 hours, or until lamb is tender and pulls apart easily using a fork. Remove lid and stir through lentils, then cover and rest for 20 minutes.
5.

Meanwhile, for the raita, combine all ingredients in a small bowl and set aside.
6.

Heat remaining 1 tbs oil in a frypan over high heat. Add the spinach and cook, tossing frequently, for 1 minute or until wilted.
7.

Transfer lamb to a deep platter (or serve directly from casserole). Scatter with remaining curry leaves and serve with sautéed spinach, basmati rice, pickle and chutney.