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Recipes continued
Spicy Lamb Curry Serves 4-6
1 tablespoon vegetable oil
1.5 kg lamb forequarter chops,
trimmed of fat
2 sprigs fresh curry leaves
1 teaspoon black mustard seeds
1 small onion, roughly chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 teaspoons tandoori paste
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon chilli powder
1 tablespoon lemon juice
¹/
³
cup water
¾ 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 1-2 minutes
until spices are fragrant.
3. Add remaining ingredients, except
coriander to slow cooker and cook on HIGH
3-4 hours or LOW 6-8 hours
4. Season to taste and sprinkle with fresh
coriander. Serve with steamed basmati
rice.
Lamb Tagine Serves 4-6
2 tablespoons olive oil
5-6 (depending on size) lamb shanks, fat
trimmed
1 medium onion, sliced thinly
1 clove garlic, crushed
1 tablespoon Moroccan dried spice mix
1 tablespoon tomato paste
2 medium tomatoes, chopped
¼ cup chicken stock
1 x 300g tin chickpeas, drained and rinsed
1 small sweet potato, peeled and chopped
into 4cm dice
1 cinnamon stick
2 cardamom pods, cracked
Salt and pepper to taste
½ cup fresh coriander, roughly chopped
Couscous, to serve
1. Heat oil in a large frypan over medium high
heat, cook lamb shanks in batches for 3-
5 minutes or until evenly brown all over.
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 3-4 hours or on
LOW 6-8 hours.
4. Adjust seasoning and stir through chopped
coriander, serve with cous cous.