Indian Slow Cooked Lamb ,tasty & healthy!

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1. Ingredients of Indian Slow Cooked Lamb

2. Indian Slow Cooked Lamb instructions

Indian Slow Cooked Lamb.

Cooking Tips

After preparing a large dish, try to do your groundwork function the evening before. This saves time when you're getting things prepared for your dinner the following day. Have really everything washed, sliced, and also prepared to proceed. You'll thank yourself because there is less stress and anxiety the night of the huge dish.

You can cook Indian Slow Cooked Lamb using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Indian Slow Cooked Lamb

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

Indian Slow Cooked Lamb step by step

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..

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