Easiest Way to Prepare Yummy Indian Slow Cooked Lamb

Indian Slow Cooked Lamb. Slow Cooked Indian Curry with Lamb and Coconut Step by step instructions - slow-cooker. Add all ingredients to the slow cooker. Start with coating the bottom of the slow cooker with oil.

Lamb - I prefer to use a lamb shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy. Transfer the meat to a slow cooker. You can cook Indian Slow Cooked Lamb using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Indian Slow Cooked Lamb

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

Lower the heat and repeat with the remaining meat. Slow cooker pulled lamb - Tender, juicy meat that falls off the bone with maximum flavor and minimum effort. This is the basic idea behind slow cooking. The slow cooked and shredded meat taste great with rice, or add to sandwiches and wraps along with some vegetables for a hearty, filling meal.

Indian Slow Cooked Lamb instructions

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..

Trim any excess fat from the lamb shoulder chops. Mix together ground cumin, coriander and mint. Place the spiced lamb into the slow cooker. Pour over Wattie's Indian Style Tomatoes. Boneless Lamb slow cooked with yogurt and traditional Indian warm spices.