Ingredients
- 1 tablespoon oil (rice bran oil - Alfa One)
- 2 kg leg of lamb
- 2 brown onions (large halved and thinly sliced)
- 2 garlic cloves (minced)
- 2 teaspoons ground coriander
- 2 cinnamon sticks
- 1/4 teaspoon ground cloves
- 2 teaspoons mustard seeds
- Fresh gingerroot (one 2 cm piece peeled and finely chopped)
- 1/4 teaspoon ground turmeric
- 1 teaspoon chili powder (hot)
- 410 grams tomato puree (can)
- 1 cup chicken stock
- Coriander (chopped fresh to serve)
- Steamed rice (to serve)
- 12 lime wedges (to serve)
How to Make
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Step 1: Heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate.
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Step 2: Reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant.
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Step 3: Return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
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Step 4: Using 2 forks, shred lamb and serve with coriander, rice and lime wedges.
We hope you enjoy this recipe!
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