Search

nation’s favourites

Honey Mustard Lamb Cutlets

Serves: 4

Cooking Time: 20 mins

2 ratings

Lamb Schnitzels

Serves: 2

Cooking Time: 15 mins

1 rating

Crumbed Lamb Rack

Serves: 4

Cooking Time: 30 mins

1 rating

Rogan Josh

Serves: 4

Preparation time: 30 minutes

Cooking time: 1½ hrs

rate this dish 1 rating (3)

    • click to rate 1/5
    • click to rate 2/5
    • click to rate 3/5
    • click to rate 4/5
    • click to rate 5/5

  • Print recipe.
  • Send recipe.

Share the lamb

Ingredients

  • 700g/1½ lb New Zealand lamb leg meat, diced
  • 45ml/3 tbsp. oil
  • 15ml/1 tbsp. paprika
  • 5ml/1 tsp. ground cumin
  • 5ml/1 tsp. ground coriander
  • 5ml/1 tsp. turmeric
  • 5ml/1 tsp. chilli powder
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 5ml/1 tsp grated fresh ginger
  • 150ml natural yoghurt
  • 400g can chopped tomatoes
  • 10ml/2 tsp. garam masala (see Hints and Tips)
  • tomato, fresh coriander and onion slices to garnish

Hints & Tips

Garam masala is a mix of dried Indian spices such as cumin, cinnamon and cardamom which can be bought from all good supermarkets.

Instructions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Heat 30ml/2 tbsp. of the oil in a frying pan. Add the lamb in batches and fry until browned. Transfer to a casserole dish.

3. Heat the remaining oil, add paprika, cumin, coriander, turmeric and chilli to pan and cook gently for 1 minute then add the onion, garlic and ginger and fry until soft.

4. Gradually stir in the yoghurt-15ml/1 tbsp at a time- cooking it until the mixture starts to separate before adding more.

5. Finally stir in tomatoes and can juice. Bring to the boil, check for seasoning then pour over the meat.

6. Cover and cook the dish for 1-1¼ hours or until lamb is tender. Stir in the garam masala then serve garnished with tomato, onion slices and fresh coriander leaves.