Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, indian slow cooked lamb. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Indian Slow Cooked Lamb is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Indian Slow Cooked Lamb is something that I have loved my entire life.
PERFECT RICE PILAF WITH NUTS AND DRIED FRUIT This fragrant rice pilaf with fruit and nuts is the perfect dish to dress a dinner table. Jeweled with almond, cashews, raisins, apricots and lightly flavored with aromatic spices of cinnamon and cardamom. Want to make a restaurant-style lamb curry at home?
To begin with this particular recipe, we have to prepare a few ingredients. You can have indian slow cooked lamb using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Indian Slow Cooked Lamb:
- Get 10 Lamb chops, thin cut
- Take 2 medium onions
- Prepare 3 Tomatoes
- Prepare 150 grams Natural yoghurt
- Prepare 1 bunch Fresh coriander
- Get 3 Green chillies
- Make ready 2 Bay leaves
- Prepare 1 Cinnamon stick
- Take 8 Green cardamoms
- Make ready 1 tsp Black peppercorns
- Make ready 2 Cloves
- Take 1 gallon Thumb size piece fresh ginger
- Make ready 2 clove Garlic
- Take 1 tsp Coriander powder
- Prepare 1 tsp Cumin powder
- Prepare 1/2 tsp Turmeric
- Make ready 1 pinch Red chilli powder
Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb Specially lamb is tough meat that needs slow cooking or pressure cooking, depending upon time availability. Heat oil in a large flameproof casserole dish over a high heat. Add shanks and brown all over.
Instructions to make Indian Slow Cooked Lamb:
- Put the green chillies (deseeded), fresh coriander, yogurt and a dash of water in a food processor, wiz up and set aside.
- 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.
- 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.
- 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.
- Pour the onion and spice mix once cooled over the chops and yoghurt mix. Mix well. Return to fridge for a further hour.
- 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.
Fall-apart-tender slow cooked lamb leg can either be done in the oven or in the slow cooker. Click here for the slow roasted oven recipe, this is the slow cooker version! I know it sounds counter-intuitive to use the words "roast lamb" and "slow cooker" in the same sentence. Slow cooked lamb shank with a delicious masala gravy perfect for that special dinner party. This is a dish that I cooked recently for my friends who were all expecting a curry but this was more special because is was full of all the right aromas and flavours but it looked like it had just come out of. indian-style slow-cooked lamb shanks. with crispy onions.
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