Tomato And Coriander Indian Lamb

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 tablespoon rice bran oil (alfa one)
• 2 kg leg of lamb
• 2 brown onions (large halved and thinly sliced)
• 2 garlic cloves (minced)
• 2 teaspoons ground coriander
• 2 cinnamon sticks
• 1/4 teaspoon ground cloves
• 2 teaspoons mustard seeds
• 2 cm piece ginger (fresh peeled and finely chopped)
• 1/4 teaspoon ground turmeric
• 1 teaspoon chili powder (hot)
• 410 g tomato puree (can)
• 1 cup chicken stock
• coriander (chopped fresh to serve)
• steamed rice (to serve)
• 12 lime wedges (to serve)

Recipe

• 1 heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate.
• 2 reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant.
• 3 return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
• 4 using 2 forks, shred lamb and serve with coriander, rice and lime wedges.