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We hope you got insight from reading it, now let’s go back to indian slow cooked lamb recipe. To make indian slow cooked lamb you only need 17 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Indian Slow Cooked Lamb:
- Use 10 Lamb chops, thin cut
- Get 2 medium onions
- You need 3 Tomatoes
- Get 150 grams Natural yoghurt
- You need 1 bunch Fresh coriander
- Use 3 Green chillies
- Use 2 Bay leaves
- Get 1 Cinnamon stick
- Use 8 Green cardamoms
- Take 1 tsp Black peppercorns
- Provide 2 Cloves
- Take 1 gallon Thumb size piece fresh ginger
- Get 2 clove Garlic
- Get 1 tsp Coriander powder
- Provide 1 tsp Cumin powder
- You need 1/2 tsp Turmeric
- Use 1 pinch Red chilli powder
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.
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