“One pot” lamb stew with indian flavours

Ok….so this recipe is “tried and tested” here at  www.bbcatering.co.nz ….it was one of our 2012 melbourne cup buffet dishes for 1500 pax! ….although I did have to scale the recipe back a bit today (divide x 150 lol)

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 kg diced lamb leg (2cm) 2 each onion diced (med) 3 tblsp fresh ginger grated 3 tblsp fresh garlic chopped 8 tsp ground coriander 4 tsp ground cumin 4 tsp paprika powder ¼ tsp celery seeds 1 ½ tsp salt ½ tsp chilli flakes ½ tsp ground black pepper 9 cardamon pods (bruised) ¼ tsp ground cloves ½ piece cinnamon stick (splintered) 1 tsp coriander seeds 2 big bayleaves ¾ cup tomato paste 300 ml natural unsweetened yogurt 2 tblsp lemon juice

Method:

Mix all these  ingredients together in a large pot. Leave to marinate for 2 hours

Place on a very low heat , bring to a simmer and cover

Simmer very slowly for 1 – 1 ½ hours until the lamb is nice and tender

Check for seasoning and then serve with steamed rice or mashed potatoes

(it is nice to stir in at the last minute a handful of fresh chopped coriander  – stalks and all….also you can add at the last minute 2 cups of blanched green peas)