Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, indian slow cooked lamb. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow Cooked Indian Curry with Lamb and Coconut Step by step instructions - slow-cooker (pin) Add all ingredients to the slow cooker. Start with coating the bottom of the slow cooker with oil. Heat the oil in a large skillet. Transfer the meat to a slow cooker.

Indian Slow Cooked Lamb is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Indian Slow Cooked Lamb is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 10 Lamb chops, thin cut
  2. Take 2 medium onions
  3. Get 3 Tomatoes
  4. Get 150 grams Natural yoghurt
  5. Prepare 1 bunch Fresh coriander
  6. Take 3 Green chillies
  7. Make ready 2 Bay leaves
  8. Prepare 1 Cinnamon stick
  9. Take 8 Green cardamoms
  10. Make ready 1 tsp Black peppercorns
  11. Take 2 Cloves
  12. Make ready 1 gallon Thumb size piece fresh ginger
  13. Prepare 2 clove Garlic
  14. Make ready 1 tsp Coriander powder
  15. Take 1 tsp Cumin powder
  16. Make ready 1/2 tsp Turmeric
  17. Take 1 pinch Red chilli powder

Boneless Lamb slow cooked with yogurt and traditional Indian warm spices. This lamb curry is popular by name of Mutton (lamb or goat meat) Rogan Josh, from Jammu and Kashmir region of India. Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! This roast lamb shoulder can also be done with leg of lamb.

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.

Today, I'm sharing with you my take on Lamb Rogan Josh, cooked in slow cooker for an easy Indian Lamb Dinner at home! This roast lamb shoulder can also be done with leg of lamb. Ten hour slow roasted lamb was a family favourite though my parents cooked it with Italian spices. Roast Indian Leg of Lamb is a leg of lamb that has been marinated in a spicy yogurt sauce. Serve it fajita-style with yogurt, chutney & pomegranate.

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