Tomato and Coriander Indian Lamb Recipe

Name: Tomato and Coriander Indian Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice bran oil (Alfa One); 2 kg leg of lamb; 2 brown onions (large halved and thinly sliced); 2 garlic cloves (minced); 2 teaspoons ground coriander; 2 cinnamon sticks; ¼ teaspoon ground cloves; 2 teaspoons mustard seeds; 2 cm piece ginger (fresh peeled and finely chopped); ¼ teaspoon ground turmeric; 1 teaspoon chili powder (hot); 410 g tomato puree (can); 1 cup chicken stock; coriander (chopped fresh to serve); steamed rice (to serve); 12 lime wedges (to serve)

Servings: persons

1 tablespoon rice bran oil (Alfa One)
2 kg leg of lamb
2 brown onions (large halved and thinly sliced)
2 garlic cloves (minced)
2 teaspoons ground coriander
2 cinnamon sticks
¼ teaspoon ground cloves
2 teaspoons mustard seeds
2 cm piece ginger (fresh peeled and finely chopped)
¼ teaspoon ground turmeric
1 teaspoon chili powder (hot)
410 g tomato puree (can)
1 cup chicken stock
coriander (chopped fresh to serve)
steamed rice (to serve)
12 lime wedges (to serve)

1
Heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate.
2
Reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant.
3
Return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
4
Using 2 forks, shred lamb and serve with coriander, rice and lime wedges.

1952

kcal

Calories

109

Fat

111

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon rice bran oil (Alfa One), 2 kg leg of lamb, 2 brown onions (large halved and thinly sliced), 2 garlic cloves (minced), and more.

Yes, Tomato and Coriander Indian Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Coriander Indian Lamb

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