Recipes continued
Spicy Lamb Curry
1 tablespoon vegetable oil
2.5kg lamb forequarter chops, trimmed of fat
2 teaspoons black mustard seeds
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tandoori paste
1 tablespoon ground cumin
2 teaspoons garam masala
3 teaspoons chilli powder
2 tablespoons lemon juice ½ cup water
1 cup roughly chopped fresh coriander
1.Heat oil in a large fry pan, cook lamb in batches until brown. Place in slow cooker.
2.In remaining oil, fry mustard seeds and curry leaves until seeds begin to pop. Add onion and garlic and cook until onion is soft. Add dry spices and fry
3.Add remaining ingredients, except coriander to slow cooker and cook on HIGH
4.Season to taste and sprinkle with fresh coriander. Serve with steamed basmati rice.
Lamb Tagine
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste
1 x 400g tin chopped peeled tomatoes ½ cup chicken stock
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped into 2 cm dice
1 cinnamon stick
3 cardamom pods, cracked Salt and pepper to taste
1 cup fresh coriander, roughly chopped Cous cous, to serve
1.Heat oil in a large frypan over medium high heat, cook lamb shanks in batches for
Place into slow cooker.
2.Reduce heat and add onion and garlic to frypan and cook for 5 minutes or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.
3.Place onion mixture into slow cooker with remaining ingredients, except coriander. Cover and cook on HIGH
4.Adjust seasoning and stir through chopped coriander, serve with cous cous.
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