Easiest Way to Make Ultimate Indian Slow Cooked Lamb

Indian Slow Cooked Lamb

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, indian slow cooked lamb. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this recipe, we have to first prepare a few components. 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:
  1. Get Lamb chops, thin cut
  2. Make ready onions
  3. Take Tomatoes
  4. Prepare Natural yoghurt
  5. Make ready Fresh coriander
  6. Make ready Green chillies
  7. Make ready Bay leaves
  8. Get Cinnamon stick
  9. Prepare Green cardamoms
  10. Make ready Black peppercorns
  11. Prepare Cloves
  12. Get Thumb size piece fresh ginger
  13. Take Garlic
  14. Make ready Coriander powder
  15. Prepare Cumin powder
  16. Prepare Turmeric
  17. Make ready 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 is going to wrap this up with this special food indian slow cooked lamb recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!