INDIAN-SPICED LAMB WITH TOMATOES
2-21/ 2kg lamb leg (bone-in)
1/4 cup (60ml) extra virgin olive oil 5cm piece (25g) ginger, finely grated 4 garlic cloves, finely grated 2 onions, chopped 4 sprigs curry leaves 2 x 400g cans Ardmona Diced Tomatoes 3 cups (750ml) chicken stock 400g can brown lentils, rinsed, drained 200g baby spinach Cooked basmati rice, hot lime pickle and
mango chutney, to serve
1 tbs each ground cumin, curry powder and garam masala (Indian spice mix) 1 tsp ground turmeric 1/ 2 tsp ground cinnamon
250g tzatziki 1 tbs each chopped dill and coriander leaves 1/ 2 tsp ground cumin
Preheat oven to 180°C.
For the spice mix, combine all the spices in a small bowl. Use 1 tbs to coat lamb completely and set lamb aside at room temperature for 1 hour.
Heat 2 tbs oil in a large, heavy-based saucepan over high heat. Add lamb and cook, turning frequently, for 6 minutes or until browned on all sides. Using tongs, transfer lamb to a large, heavy-based casserole with a lid. Return pan used to cook lamb to medium heat. Add ginger, garlic and onions, and cook, stirring, for 3-4 minutes. Add half the curry leaves and remaining spice mix, and cook, scraping bottom of pan with a wooden spoon, for 2 minutes or until aromatic. Season to taste, add tomatoes and stock, and cook, stirring, for 2 minutes or until simmering.
Pour onion and tomato mixture over lamb. Cover with baking paper, then place lid on casserole (or cover tightly with foil) and transfer to oven. Cook for 4-41/ hours, 2 or until lamb is tender and pulls apart easily using a fork. Remove lid and stir through lentils, then cover and rest for 20 minutes.
Meanwhile, for the raita, combine all ingredients in a small bowl and set aside.
Heat remaining 1 tbs oil in a frypan over high heat. Add the spinach and cook, tossing frequently, for 1 minute or until wilted.
Transfer lamb to a deep platter (or serve directly from casserole). Scatter with remaining curry leaves and serve with sautéed spinach, basmati rice, pickle, chutney and raita.