The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Pre­heat the oven to 160°C (140°C fan-forced). Place the lamb in a large bak­ing dish. Mince the gar­lic straight over the lamb, then add the garam masala, car­damom and a big pinch of salt and pep­per. Driz­zle over a glug of olive oil, then mas­sage the lot into the meat.

Pour the co­conut milk and 1 cup of wa­ter over the lamb. Cover and roast for 3 hours, then re­move the cover and con­tinue to roast for a fur­ther 2-3 hours.

In the last hour of cook­ing, scat­ter the sweet po­tato in the base of the dish and roast, un­cov­ered, un­til the sweet po­tato is tender and the lamb falls away from the bone.

Serve lamb and sweet po­tato straight from the bak­ing dish, with co­rian­der and co­conut on top. Add pome­gran­ate seeds as a pretty top­per, if you like.

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