Tomato and Coriander Indian Lamb
Recipe: #16165
November 28, 2014
Categories: Curries, Lamb/Mutton, Rice, Indian, Gluten-Free, No Eggs, Non-Dairy, Spices, more
"We love spicy food and I am hoping to make this recipe soon, from Super Food Ideas."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (585.8 g)
- Calories 1057.8
- Total Fat - 81.1 g
- Saturated Fat - 34.4 g
- Cholesterol - 254.7 mg
- Sodium - 250.5 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 7.6 g
- Sugars - 7.2 g
- Protein - 58.9 g
- Calcium - 154.1 mg
- Iron - 7.9 mg
- Vitamin C - 49.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 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.
Step 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.
Step 4
Using 2 forks, shred lamb and serve with coriander, rice and lime wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
