Lamb Masala
Serves: 8
Prep time: 20 minutes
Cook time: 2 hours
2 serves per portion
Recipe courtesy of Meredith Heard, Hermitage-Yangan Branch
Ingredients:
- 1 teaspoon olive oil
- 2 brown onions, thinly sliced
- 2 cloves garlic, crushed
- 3cm piece ginger, finely grated
- 600g lamb leg steaks, trimmed of fat, cut into 2.5cm pieces
- 4 cardamom pods, crushed with back of knife
- 3 whole cloves
- 1 cinnamon stick, broken in half
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 1 long green chilli, halved lengthways
- 1 vegetable stock cube
- 250ml boiling water
- 2 bunches broccolini
- Brown rice to serve
Method:
- PREHEAT oven to 150o C.
- HEAT oil in a large oven proof dish on the stove top Add onion then reduce heat to medium-low and cook for 10-12 minutes until onion is very soft.
- ADD garlic, ginger and lamb. Increase to high heat and cook, stirring, until lamb changes colour.
- ADD cardamom, cloves, cinnamon, paprika, cumin and chilli.
- COOK for 1 minute stirring constantly. Add stock cube and water to the pan and bring to a simmer. Cover then transfer to the oven.
- BAKE for 2 hours, stirring once, until lamb is tender and the sauce has thickened.
- STEAM broccolini over a pot of boiling water until tender.
- SERVE the lamb masala curry with steamed broccolini and brown rice.
What's Great About It:
Cooking lamb low and slow results in a beautifully tender meat that is perfect for a curry. The combination of spices flavour this dish without the need for store-bought curry pastes. Try this recipe to see just how easy it can be to get authentic flavour cooking from scratch.
