IN­DIAN-SPICED LAMB WITH TOMA­TOES

SERVES 6

delicious - - EXTRACT. -

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

SPICE MIX

1 tbs each ground cumin, curry pow­der and garam masala (In­dian spice mix) 1 tsp ground turmeric 1/ 2 tsp ground cin­na­mon

CHEAT’S RAITA

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.

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