Slow-Cooked Spiced Lamb

Serves 6 · Preparation: approximately 30 mins · Cooking: 1½–2 hours

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Key Ingredients

Ingredient Quantity
Sunflower oil 3 tbsp
Diced lamb, shoulder or leg 1 kg (2 lb 4 oz)
Onions 2, chopped
Fresh ginger 25 g (1 oz), peeled
Garlic cloves 4, peeled
Red chillies 2, seeds removed and chopped
Green cardamom pods 10
Ground cumin 1½ tbsp
Ground coriander 1½ tbsp
Ground turmeric ½ tbsp
Chopped tomatoes 1 × 400 g can
Beef stock 200 ml (7 fl oz)
Red lentils 75 g (2½ oz)
Honey 3 tbsp
Salt and pepper To taste
To serve:
Serve with boiled rice, raita and mango chutney.

Cooking Instructions

  1. Preheat the oven to 150°C (300°F/Gas 3).
  2. Heat 2 tablespoons of oil in a large frying pan. Brown the lamb in batches, then set aside.
  3. In the same pan, add the remaining oil and sauté the onions for 4–5 minutes until softened.
  4. Blend the ginger, garlic and chillies until finely chopped. Add this mixture to the pan along with the crushed cardamom pods and the remaining spices.
  5. Stir in the remaining ingredients, including the browned lamb. Bring to a boil.
  6. Cover and transfer to the oven. Simmer for 1½ to 2 hours until the lamb is tender.
  7. Serve with boiled rice and accompaniments such as raita and mango chutney.

Cooking Timer

10:00 10 minutes
Set the timer, then press Start Timer.