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taste.com.au - - THIS MONTH -

Make your curry night a full-on feast with Mar­ion Grasby’s Slow-roasted In­dian Lamb. It’s fall-apart ten­der and so easy – serve with her co­rian­der chut­ney for a real flavour hit.

slow-roasted in­dian lamb Mar­ion Grasby slow-roasts lamb shoul­der for a feast of In­dian flavours, per­fect for en­ter­tain­ing.

serves 6| prep 40 mins (+ overnight mar­i­nat­ing time) | cook­ing 3 hours 25 mins

6 gar­lic cloves, coarsely chopped 2 tbs finely grated fresh gin­ger 1 long fresh red chilli, coarsely chopped 1 tbs garam masala 12⁄ tsp turmeric 2 12⁄ tsp sea salt flakes 2 long fresh green chill­ies, coarsely chopped 1.2kg bone­less lamb shoul­der 60ml ( 14⁄ cup) veg­etable oil 2 brown onions, finely chopped 6 ripe toma­toes, chopped 1 tbs ground cumin, plus 12⁄ tsp, ex­tra 1 tbs ground co­rian­der 2 tsp sweet pa­prika 1 tsp kash­miri red chilli pow­der, or to taste (from In­dian gro­cers, or sub­sti­tute 1 tsp chilli pow­der and 12⁄ tsp sweet pa­prika) 260g (1 cup) nat­u­ral yo­ghurt, lightly whisked, plus 1 tbs, ex­tra 2 tbs finely chopped fresh co­rian­der stems and leaves, plus 2 cups firmly packed, coarsely chopped leaves and stems, ex­tra 2 tbs fresh lemon juice Warm naan bread, to serve Fresh mint leaves, to serve Bom­bay pota­toes (op­tional, see page 117)

1 Process gar­lic, gin­ger, red chilli, garam masala, turmeric, 2 tsp salt and half the green chilli in a food pro­ces­sor un­til smooth. Rub over lamb. Loosely roll up. Place in glass or ce­ramic bowl. Place in fridge overnight.

2 Pre­heat oven to 170°C/150°C fan forced. Heat the oil in a large non-stick fry­ing pan over medium-high heat. Add the onion and sea­son with salt. Cook, stir­ring, for 10-15 min­utes or un­til edges are dark golden.

3 Add tomato. Cook for 10 min­utes or un­til thick­ened slightly. Stir in cumin, ground co­rian­der, pa­prika and chilli pow­der un­til aro­matic. Re­move from heat. Stir in yo­ghurt and fresh co­rian­der (mix­ture may cur­dle).

4 Place the lamb and tomato mix­ture in a large flame­proof casse­role dish, turn­ing the lamb to com­pletely coat it in the tomato mix­ture. Roast, cov­ered, for 3 hours or un­til the meat is very ten­der.

5 Mean­while, use a small food pro­ces­sor or stick blen­der to process the lemon juice, ex­tra cumin and fresh co­rian­der, and re­main­ing salt and green chilli to a smooth paste. Stir in the ex­tra yo­ghurt. Set aside.

6 Care­fully trans­fer the lamb to a serv­ing plat­ter. Spoon over the sauce. Use two forks to shred the meat. Serve with the co­rian­der chut­ney, naan bread, mint leaves and Bom­bay pota­toes, if you like.

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