Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, indian slow cooked lamb. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Indian Slow Cooked Lamb is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Indian Slow Cooked Lamb is something that I’ve loved my entire life.

To get started with this recipe, we must 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. Get 10 Lamb chops, thin cut
  2. Make ready 2 medium onions
  3. Prepare 3 Tomatoes
  4. Make ready 150 grams Natural yoghurt
  5. Make ready 1 bunch Fresh coriander
  6. Make ready 3 Green chillies
  7. Get 2 Bay leaves
  8. Get 1 Cinnamon stick
  9. Take 8 Green cardamoms
  10. Take 1 tsp Black peppercorns
  11. Take 2 Cloves
  12. Make ready 1 gallon Thumb size piece fresh ginger
  13. Take 2 clove Garlic
  14. Prepare 1 tsp Coriander powder
  15. Prepare 1 tsp Cumin powder
  16. Get 1/2 tsp Turmeric
  17. Make ready 1 pinch Red chilli powder
Instructions 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 this up with this special food indian slow cooked lamb recipe. Thanks so much for reading. I am sure that you will 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. Thank you for reading. Go on get cooking!