Slow Roasted Indian Lamb

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Slow cooked lamb is always a crowd pleaser. But give it some Indian flair - cumin, chilli, paprika and yoghurt - and youll be lapping it up with your naan bread.

The ingredient of Slow Roasted Indian Lamb

• 6 garlic cloves coarsely chopped
• 2 tablespoons finely grated fresh ginger
• 1 long fresh red chilli coarsely chopped
• 1 tablespoon garam masala
• 1 2 teaspoon turmeric
• 2 1 2 teaspoons sea salt flakes
• 2 long fresh green chillies coarsely chopped
• 1 2kg boneless lamb shoulder
• 60ml 1 4 cup vegetable oil
• 2 brown onions finely chopped
• 6 ripe tomatoes chopped
• 1 tablespoon ground cumin plus 1 2 teaspoon extra
• 1 tablespoon ground coriander
• 2 teaspoons sweet paprika
• 1 teaspoon kashmiri red chilli powder or to taste from indian grocers or substitute 1 teaspoon chilli powder and 1 2 teaspoon sweet paprika
• 260g 1 cup natural yoghurt lightly whisked plus 1 tablespoon extra
• 2 tablespoons finely chopped fresh coriander stems and leaves plus 2 cups firmly packed coarsely chopped leaves and stems extra
• 2 tablespoons fresh lemon juice
• warm naan bread to serve
• fresh mint leaves to serve

The Instruction of slow roasted indian lamb

• process garlic ginger red chilli garam masala turmeric 2 teaspoons 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
• preheat oven to 170c 150c 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
• 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
• 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
• 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
• 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

Nutritions of Slow Roasted Indian Lamb

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