Slow-cooked curried leg of lamb

Slow-cooked curried leg of lamb
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, oven time 4-6 hours

The slow-cooked leg of lamb recipe requires surprisingly little work for such spectacular, melt-in-your mouth results. Cumin, coriander and ginger bring great depth of flavour.

Nutrition: per serving

Calories
573kcals
Fat
27.8g äóÂ(10.3g saturated)
Protein
64.2g
Carbohydrates
8.7g (6.5g sugars)
Fibre
3g
Salt
1g
Calories
573kcals
Fat
27.8g äóÂ(10.3g saturated)
Protein
64.2g
Carbohydrates
8.7g (6.5g sugars)
Fibre
3g
Salt
1g

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Ingredients

  • 10 green cardamom pods
  • 1 cinnamon stick
  • Rapeseed oil for frying
  • 1 tbsp chilli flakes
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric
  • 2 onions, finely sliced,Œ
  • 2 garlic cloves, crushed
  • 40g fresh ginger, grated
  • 2 red chillies, sliced
  • 200ml red wine
  • 400g tin chopped tomatoes
  • 750ml good quality fresh lamb or chicken stock
  • Pinch sugar
  • 2kg British lamb leg (bone in)

You’ll also need:

  • Large roasting tin or 2 litre ovenproof dish

Method

  1. Heat the oven to 160ºC/140ºC fan/gas 3. Lightly bash the cardamon pods and cinnamon stick in a pestle and mortar to crack open/break up (or use the end of a rolling pin in a bowl). Heat a glug of oil in the casserole over a medium heat. Add the crushed spices and gently toast for 1-2 minutes until fragrant.Œ
  2. Add the chilli flakes, cumin, coriander and turmeric and toast for a minute, then add another glug of oil and the onions, garlic, ginger and fresh chillies. Gently fry for 5 minutes or so, stirring every now and then.Œ
  3. Pour in the red wine and simmer for a few minutes, then add the chopped tomatoes and stock. Simmer for 10 minutes, then add the sugar, taste and season with salt and pepper.Œ
  4. Put the lamb leg on top of the sauce and cover the tin or dish tightly with a double layer of foil. Cook for at least 4 hours, checking at the end of the cooking time to see how tender the lamb is, then cook for another 1-2 hours if you prefer. Let the lamb rest in the tin or dish for 30 minutes, loosely covered with foil.
  5. Spoon off any excess fat from the surface of the curried sauce. Transfer the joint to a large board and pull off the meat from the bone using 2 large forks. Serve the meat with lots of the curried sauce and, if you like, steamed rice.

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