Indian Slow Cooked Lamb
Indian Slow Cooked Lamb

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, indian slow cooked lamb. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Lamb masala, also called mutton masala, is a classic Indian meat dish with a distinct flavor and aroma. The process is a simple and easy recipe with exotic spices that make this dish a true success. Whether you eat it with Indian chapati, naan, or plain steamed rice this dish is to die for. Indian Lamb Masala, Mutton Masala, Try this Indian roasted leg of lamb recipe known as masala raan.

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

To begin with this particular recipe, we must prepare a few components. You can cook indian slow cooked lamb using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Slow Cooked Lamb:
  1. Make ready 10 Lamb chops, thin cut
  2. Make ready 2 medium onions
  3. Make ready 3 Tomatoes
  4. Make ready 150 grams Natural yoghurt
  5. Get 1 bunch Fresh coriander
  6. Get 3 Green chillies
  7. Prepare 2 Bay leaves
  8. Take 1 Cinnamon stick
  9. Get 8 Green cardamoms
  10. Take 1 tsp Black peppercorns
  11. Make ready 2 Cloves
  12. Get 1 gallon Thumb size piece fresh ginger
  13. Make ready 2 clove Garlic
  14. Prepare 1 tsp Coriander powder
  15. Make ready 1 tsp Cumin powder
  16. Take 1/2 tsp Turmeric
  17. Get 1 pinch Red chilli powder

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. Slow cooker pulled lamb - Tender, juicy meat that falls off the bone with maximum flavor and minimum effort. This is the basic idea behind slow cooking.

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.

Slow cooker pulled lamb - Tender, juicy meat that falls off the bone with maximum flavor and minimum effort. This is the basic idea behind slow cooking. The slow cooked and shredded meat taste great with rice, or add to sandwiches and wraps along with some vegetables for a hearty, filling meal. Grate lemon zest into a mortar; add rosemary, garlic, thyme, parsley, olive oil, sea salt, black pepper, and onion powder. Grind into a paste using a pestle.

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