Ingredients
- 1 teaspoon olive oil
- 2 brown onions, halved and thinly sliced (I would cut chunky due to intolerances of the DH)
- 2 cloves garlic, minced
- Fresh gingerroot (3cm piece, peeled, finely grated)
- 600 grams lamb (leg steaks, trimmed of fat and cut into 2.5cm pieces)
- 4 cardamom pods (crushed with the back of a knife)
- 3 whole cloves
- 1 cinnamon stick (broken in half)
- 2 teaspoons ground paprika
- 2 teaspoon ground cumin
- 1 green chilli (halved lengthways, long green chili)
- 1 cube (4 grams) low-sodium vegetable stock (Massel brand specified)
- 250 ml water (boiling, 1 cup)
- 2 bunches (170 to 200 grams) broccolini (trimmed and steamed, to serve)
- FOR SIDES
- Roti bread
- Saffron rice
How to Make
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Step 1: Preheat oven to 150C fan forced.
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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.
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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.
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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.
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Step 5: Serve with broccolini and a side of Roti bread or saffron rice.
We hope you enjoy this recipe!
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