Slow-cooked curried leg of lamb
- December 2017
- Serves 6
- 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.
- 27.8g äóÂ(10.3g saturated)
- 8.7g (6.5g sugars)
- 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,
- 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
- 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.
- 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.
- 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.
- 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.
- 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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