Indian-Style Slow-cooked Lamb Recipe

Ingredients

Red onions

Leg of lamb

Garlic (powder is fine but you're better off with the fresh stuff)

Red chillis x 3

Turmeric 2teaspoons

Ginger 2 teaspoons

Cumin 1 teaspoon

Paprika 1/2 a teaspoon

Coriander handful fresh

Black Pepper to taste
Butter enough to melt on a hot pan


Part 1
Sealing the meat.

You want to seal the meat because, with the lamb cooking for so long, you need to be careful that it doesn't lose any flavour. Browning it at the edges locks the flavour in.



1. Melt the butter in the pan. You don't want your lamb to stick to the pan do ya!


2. Grab the lamb, push it into the hot pan. leave it for around a minute on each side that you can fry.


3. Take the lamb out of the hot pan and leave on a plate to cool down.


Part 2.
The flavouring


1. Put all the spices into one bowl, mincing the garlic, really finely chopping up the Coriander and throw them in too.


2. Put a bit of water in and stir it until it's a paste.


3. Rub the spice paste into the lamb.


Part 3

1. Chop a load of onions and chillis up and put them in the bottom of the slow cooker.
Just slice the chilis in half and leave them open side up at the bottom.


2. Put the lamb in, at an angle that hopefully fits the slow cooker.


3. Put the lid on, leave to slow cook on high for 2 hours.


4. Put the slow cooker down to low for the remaining 6 hours.


5. Preheat the oven to 180degrees Celsius


6. Put the lamb in a casserole tray with the juices for 30 mins. I put mine in for 45 and it was a tiny bit too much, 30 is ideal.


Let it cool and serve it however you want.


I had mine pretty much by itself with some red onions but you could easily have minted yogurt a mix of Indian style chutneys with it and it would be a nice complete meal!

Send your meal requests on the comments underneath!






Comments