Recipe of Quick Indian Slow Cooked Lamb

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, indian slow cooked lamb. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Indian Slow Cooked Lamb is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Indian Slow Cooked Lamb is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have indian slow cooked lamb using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Slow Cooked Lamb:

1. Get 10 Lamb chops, thin cut
2. Make ready 2 medium onions
3. Prepare 3 Tomatoes
4. Make ready 150 grams Natural yoghurt
5. Take 1 bunch Fresh coriander
6. Take 3 Green chillies
7. Take 2 Bay leaves
8. Take 1 Cinnamon stick
9. Prepare 8 Green cardamoms
10. Take 1 tsp Black peppercorns
11. Make ready 2 Cloves
12. Prepare 1 gallon Thumb size piece fresh ginger
13. Get 2 clove Garlic
14. Make ready 1 tsp Coriander powder
15. Make ready 1 tsp Cumin powder
16. Get 1/2 tsp Turmeric
17. Take 1 pinch Red chilli powder

Instructions to make Indian Slow Cooked Lamb:

1. Put the green chillies (deseeded), fresh coriander, yogurt and a dash of water in a food processor, wiz up and set aside.
2. Use thin cut lamb chops, approx 1.5 cm thickness. Quantities can be altered, I allow 2 chops per person. Lay them out in a roasting dish, lightly season, then sober with the yoghurt mixture, covering Al sides of the chops with the yoghurt. Cover with cling film and chill in the fridge for approx 90 minutes.
3. In the food processor, purée the onions and tomatoes, set aside. In a pestle and mortar, Cush the peppercorns, add the ginger and garlic, mash together, add a tiny amount water and the dried spices minus the cinnamon stick, cloves, bay leaves and cardamom pods and mash into a paste.
4. Heat a dash of olive oil in a pan, add the onion and tomato paste, the cinnamon stick, snapped in half, the cardamom and cloves. Cook over low heat for approx 10 - 15 mins, stirring so the onions don't burn, till much of the moisture has evaporated. Add the spice paste from the pestle and mortar. Sauté for further 10 min, stirring. Leave to cool.
5. Pour the onion and spice mix once cooled over the chops and yoghurt mix. Mix well. Return to fridge for a further hour.
6. Take the chop marinade out of the fridge and transfer to the oven for 1 and half hours, at 160 Celsius. Take out and stir to prevent burning every 30 mins. The end result should be a dryish curry as most of the moisture will evaporate. You can serve this with rotis and salad, or rice.

So that is going to wrap it up for this exceptional food indian slow cooked lamb recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!