In­dian-spiced lamb with toma­toes

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2-2½kg¼ 5cm-piece4 cloves­cup (60ml)lamb gar­lic, gin­ger­leg ex­tra finely (bone-in)(25g), vir­gin grated finely olive grate­doil 2 4 onions,sprigs curry chopped 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 ½ tsp ground cin­na­mon Cheat’s raita 250g tzatziki 1 tbs each chopped dill and co­rian­der leaves ½ tsp ground cumin Pre­heat oven to 180°C. For the spice mix, com­bine all the spices in a small bowl. Use 1 tbs of the spice mix to coat the lamb. Set aside at room tem­per­a­ture for 1 hour. Heat 2 tbs oil in a large, heavy-based saucepan over high heat. Add the lamb and cook, turn­ing fre­quently, for 6 min­utes or un­til browned on all sides. Us­ing tongs, trans­fer the lamb to a large, heavy-based casse­role with a lid. Re­turn the saucepan to medium heat. Add the ginger, gar­lic and onion, and cook, stir­ring, for 3-4 min­utes. Add half the curry leaves and the re­main­ing spice mix, and cook, scrap­ing the bot­tom of the pan with a wooden spoon, for 2 min­utes or un­til aro­matic. Sea­son to taste, add the toma­toes and stock, and cook, stir­ring, for 2 min­utes or un­til sim­mer­ing. Pour the onion and tomato mix­ture over lamb. Cover with bak­ing pa­per and the lid (or cover tightly with foil) and trans­fer to the oven. Cook for 4-4½ hours, or un­til the lamb is ten­der and pulls apart eas­ily us­ing a fork. Stir through the lentils, then cover and set aside to rest for 20 min­utes. Mean­while, for the raita, com­bine all the in­gre­di­ents in a small bowl and set aside. Heat the re­main­ing oil in a small fry­ing pan over high heat. Add the spinach and cook, toss­ing fre­quently, for 1 minute or un­til wilted. Trans­fer the lamb to a deep plat­ter (or serve di­rectly from casse­role). Scat­ter with the re­main­ing curry leaves and serve with the sautéed spinach, bas­mati rice, pickle, chut­ney and raita. Serves 6.

grown in golden soil

Ard­mona’s vine-ripened toma­toes range in­cludes: Diced, Crushed, Whole Peeled and its Rich & Thick va­ri­eties: Clas­sic, Mixed Herbs, Basil and Gar­lic, and Onion and Gar­lic. For more recipes, visit: face­book.com/ard­mona

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