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Lamb Masala

Created by ImPat on June 15, 2016

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

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.