Slow-Cooked Indian Spiced Lamb
For me, you simply cannot beat a slow-cooked joint of meat on a wintery Sunday, when the weather is miserable and you're in need of some comfort before the working week starts again. This dish is a hug in culinary form. It's a triumph.
I'm all for the traditional Sunday roast but every now and then it's good to try something a little more adventurous and this recipe is precisely that. With all the flavours we know and love from Indian cuisine, the lamb really packs a punch. Don't be put off by the long list of ingredients, I'm sure you'll have most of them already in your spice rack and, if you don't, they all should come in handy next time you're making a curry!
Slow-Cooked Indian Spiced Lamb
Serves 4-6
6 tbsp vegetable oil
1.5kg lamb leg, bone in with most of the fat removed
2 tsp ground turmeric
½ tsp ground cloves
15 whole allspice
4 bay leaves
1 tsp cinnamon
1 tsp chilli flakes
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp fennel seeds
2 onions, sliced
30g fresh ginger, chopped
2 green chillies, chopped
1 tbsp ground coriander
400g tin chopped tomatoes
1 litre fresh lamb stock (or beef if you can't find it)
2 tbsp pomegranate molasses (or honey if you can't find it)
Juice ½ lemon
sea salt and freshly ground black pepper
Heat 1 tbsp of the oil In a large deep casserole. Add the lamb and cook over a medium-high heat for 5-10 minutes until lightly coloured on all sides, then remove from the pan and set aside.
Take the pan off the heat to allow it cool slightly so you don't burn your spices. Add another 3 tbsp of the oil to the pan, then add the turmeric, cloves, cardamom pods, bay leaves, cinnamon stick and chilli flakes. Gently fry over a low heat for 2-3 minutes until the fragrances of the spices are released. Add a splash of water if they begin to colour too much.
Grind the cumin seeds, coriander seeds and fennel seeds in a pestle and mortar, then add them to the pan with the other spices and continue to cook for 1 minute, stirring occasionally. Add the onions and the remaining 2 tbsp of the oil and fry, stirring occasionally, for 5 minutes. Add the ginger, green chillies and ground coriander and cook for 2-3 minutes.
Stir in the chopped tomatoes and stock, add the pomegranate molasses, then season with the salt, lemon juice and some black pepper. Add the lamb, turning to coat, then cover with the lid. Cook over a low heat for 3 hours or until the lamb is very tender, giving the pot a stir halfway through.
At the end of the cooking time, skim most of the oil off the top of the casserole using a large spoon, then remove the lamb. Discard the bay leaves and the whole allspice (you should have 15 so count as you go!) Then turn up the heat to high and reduce the sauce for 30-40 minutes until it coats the back of a spoon. Taste and adjust the seasoning. You may want to add more salt, sugar or lemon juice.
Serve the lamb with the sauce and all the trimmings from a traditional roast. I did mine with, broccoli, roast potatoes, sautéed cabbage, steamed carrots and a Yorkshire pudding, naturally.
I'm all for the traditional Sunday roast but every now and then it's good to try something a little more adventurous and this recipe is precisely that. With all the flavours we know and love from Indian cuisine, the lamb really packs a punch. Don't be put off by the long list of ingredients, I'm sure you'll have most of them already in your spice rack and, if you don't, they all should come in handy next time you're making a curry!
Slow-Cooked Indian Spiced Lamb
Serves 4-66 tbsp vegetable oil
1.5kg lamb leg, bone in with most of the fat removed
2 tsp ground turmeric
½ tsp ground cloves
15 whole allspice
4 bay leaves
1 tsp cinnamon
1 tsp chilli flakes
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp fennel seeds
2 onions, sliced
30g fresh ginger, chopped
2 green chillies, chopped
1 tbsp ground coriander
400g tin chopped tomatoes
1 litre fresh lamb stock (or beef if you can't find it)
2 tbsp pomegranate molasses (or honey if you can't find it)
Juice ½ lemon
sea salt and freshly ground black pepper
Heat 1 tbsp of the oil In a large deep casserole. Add the lamb and cook over a medium-high heat for 5-10 minutes until lightly coloured on all sides, then remove from the pan and set aside.
Take the pan off the heat to allow it cool slightly so you don't burn your spices. Add another 3 tbsp of the oil to the pan, then add the turmeric, cloves, cardamom pods, bay leaves, cinnamon stick and chilli flakes. Gently fry over a low heat for 2-3 minutes until the fragrances of the spices are released. Add a splash of water if they begin to colour too much.
Grind the cumin seeds, coriander seeds and fennel seeds in a pestle and mortar, then add them to the pan with the other spices and continue to cook for 1 minute, stirring occasionally. Add the onions and the remaining 2 tbsp of the oil and fry, stirring occasionally, for 5 minutes. Add the ginger, green chillies and ground coriander and cook for 2-3 minutes.
Stir in the chopped tomatoes and stock, add the pomegranate molasses, then season with the salt, lemon juice and some black pepper. Add the lamb, turning to coat, then cover with the lid. Cook over a low heat for 3 hours or until the lamb is very tender, giving the pot a stir halfway through.
At the end of the cooking time, skim most of the oil off the top of the casserole using a large spoon, then remove the lamb. Discard the bay leaves and the whole allspice (you should have 15 so count as you go!) Then turn up the heat to high and reduce the sauce for 30-40 minutes until it coats the back of a spoon. Taste and adjust the seasoning. You may want to add more salt, sugar or lemon juice.
Serve the lamb with the sauce and all the trimmings from a traditional roast. I did mine with, broccoli, roast potatoes, sautéed cabbage, steamed carrots and a Yorkshire pudding, naturally.
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