Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, indian slow cooked lamb. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Indian Slow Cooked Lamb is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Indian Slow Cooked Lamb is something which I have loved my entire life. They are nice and they look wonderful.

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

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

So that’s going to wrap it up for this exceptional food indian slow cooked lamb recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!