Lamb causes a sensation at dinnertime and this spiced Indian meal is no exception!
1 tablespoon Alfa One rice bran oil
2kg leg of lamb
2 large brown onions, halved, thinly sliced
2 garlic cloves, crushed
2 teaspoons ground coriander
2 cinnamon sticks
1/4 teaspoon ground cloves
2 teaspoons mustard seeds
2cm piece fresh ginger, peeled, finely chopped
1/4 teaspoon ground turmeric
1 teaspoon hot chilli powder
410g can tomato purée
1 cup chicken stock
Chopped fresh coriander, steamed rice and lime halves, to serve
Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook lamb for 5 minutes each side or until browned. Transfer to a plate.
Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli. Cook, stirring, for 1 minute or until fragrant.
Return lamb to dish. Add purée, stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
Using 2 forks, shred lamb. Serve with coriander, rice and lime halves.
Kim's lamb tips: Remove lamb from fridge 20 minutes before cooking to let it come to room temperature. This will ensure the meat cooks evenly.
If your leg of lamb comes vacuum-sealed, pat dry with paper towel before using.
Invest in a meat thermometer to ensure your roast is cooked to your liking. Test lamb in the thickest part of the leg.
Super Food Ideas - April 2011
Recipe by Kim Coverdale