Indian-spiced lamb with tomatoes
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
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