Simple Way to Prepare Indian Slow Cooked Lamb in 14 Minutes for Family

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, indian slow cooked lamb. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

If you love Indian food, then this slow-cooked lamb is for you. The recipe is simple and easy with the spices and caramelized onions being the real stars of the dish. I'd highly recommend using all the spices needed in this recipe to get the best outcome.

Indian Slow Cooked Lamb is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Indian Slow Cooked Lamb is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have indian slow cooked lamb using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Slow Cooked Lamb:

1. Make ready 10 Lamb chops, thin cut
2. Get 2 medium onions
3. Take 3 Tomatoes
4. Take 150 grams Natural yoghurt
5. Get 1 bunch Fresh coriander
6. Prepare 3 Green chillies
7. Make ready 2 Bay leaves
8. Take 1 Cinnamon stick
9. Take 8 Green cardamoms
10. Make ready 1 tsp Black peppercorns
11. Make ready 2 Cloves
12. Prepare 1 gallon Thumb size piece fresh ginger
13. Prepare 2 clove Garlic
14. Take 1 tsp Coriander powder
15. Take 1 tsp Cumin powder
16. Make ready 1/2 tsp Turmeric
17. Take 1 pinch Red chilli powder

Slow cooker pulled lamb - Tender, juicy meat that falls off the bone with maximum flavor and minimum effort. This is the basic idea The slow cooked and shredded meat taste great with rice, or add to sandwiches and wraps along with some vegetables for a hearty. Pour the liquid into the slow cooker. Stir in the yogurt mixture and season with salt and pepper.

Steps to make Indian Slow Cooked Lamb:

1. Put the green chillies (deseeded), fresh coriander, yogurt and a dash of water in a food processor, wiz up and set aside.
2. Use thin cut lamb chops, approx 1.5 cm thickness. Quantities can be altered, I allow 2 chops per person. Lay them out in a roasting dish, lightly season, then sober with the yoghurt mixture, covering Al sides of the chops with the yoghurt. Cover with cling film and chill in the fridge for approx 90 minutes.
3. In the food processor, purée the onions and tomatoes, set aside. In a pestle and mortar, Cush the peppercorns, add the ginger and garlic, mash together, add a tiny amount water and the dried spices minus the cinnamon stick, cloves, bay leaves and cardamom pods and mash into a paste.
4. Heat a dash of olive oil in a pan, add the onion and tomato paste, the cinnamon stick, snapped in half, the cardamom and cloves. Cook over low heat for approx 10 - 15 mins, stirring so the onions don't burn, till much of the moisture has evaporated. Add the spice paste from the pestle and mortar. Sauté for further 10 min, stirring. Leave to cool.
5. Pour the onion and spice mix once cooled over the chops and yoghurt mix. Mix well. Return to fridge for a further hour.
6. Take the chop marinade out of the fridge and transfer to the oven for 1 and half hours, at 160 Celsius. Take out and stir to prevent burning every 30 mins. The end result should be a dryish curry as most of the moisture will evaporate. You can serve this with rotis and salad, or rice.

WomansDay.com's Slow Cooker Indian Lamb Recipe is the perfect dish for anyone who wants a meal packed with flavor but doesn't have the time for a complicated meal. Slow cooking is a great way of preparing tougher cuts of meat. Place the spiced lamb into the slow cooker. Pour over Wattie's Indian Style Tomatoes. Fall-apart-tender slow cooked lamb leg can either be done in the oven or in the slow cooker.

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