Lamb Masala
Recipe: #24085
June 15, 2016
Categories: Curries, Lamb/Mutton, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spices, more
"Love my lamb and love a curry so hoping to get to this one from Australian Better Homes and Gardens Diabetic Living. Recipe for Roti #recipe24086 and for Saffron Rice #recipe24087."
Ingredients
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Nutritional
- Serving Size: 1 (406.1 g)
- Calories 518.3
- Total Fat - 37.2 g
- Saturated Fat - 15.7 g
- Cholesterol - 109.6 mg
- Sodium - 146.8 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 6.1 g
- Sugars - 3.8 g
- Protein - 28.5 g
- Calcium - 108.7 mg
- Iron - 4.1 mg
- Vitamin C - 152.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 150C fan forced.
Step 2
Heat oil in a large stove-proof and ovenproof dish over a medium heat and add onion, reduce heat to medium low and cook, stirring occasionally, for 10 to 12 minutes or until onion is very soft.
Step 3
Add garlic, ginger and lamb, increase heat to high and cook, stirring, until lamb changes colour and then add cardamom, cloves, cinnamon, paprika, cumin and chilli and cook, stirring, for 1 minutes and then add combined stock cube and water and stir well, bringing to a simmer.
Step 4
Cover and transfer to oven and bake for 2 hours, stirring once, until lamb is very tender and the sauce is thick and rich.
Step 5
Serve with broccolini and a side of Roti bread or saffron rice.
Tips
No special items needed.