Lamb cooked with tomatoes & aromatic spices

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Good Food

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1. Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
2. Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
3. Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
4. If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Per serving

290 kcalories, protein 29g, carbohydrate 11g, fat 14 g, saturated fat 5g, fibre 2g, salt 0.4 g

Latest comments and suggestions

• Angharad

  25 November 2007

  Angharad rated and commented on this recipe

  

  Very tasty recipe the lamb just melts in your mouth and its simple to make

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• Katiekoo

  29 January 2008

  Katiekoo rated this recipe

  

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• lisaboodoo

  17 August 2008

  lisaboodoo rated and commented on this recipe

  

  better than a take away, for sure!

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• samsfood

  07 September 2008

  samsfood rated and commented on this recipe

  

  Sorry - this didn't really work for me. The lamb was soft but the dish seemed to be lacking any depth of flavour. In fact I ended up adding tomato puree and a homemade spicy chutney in an attempt to give it more oomph! It wasn't horrible but I won't make it again.

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• gill

  28 September 2008

  gill commented on this recipe

  did this as a saturday supper,everthing worked perfect. served with rice nan bread and raita.

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• Cookery Book

  03 October 2008

  Cookery Book rated and commented on this recipe

  

  Worried it wouldn't be hot enough for my spicy-as-u-like friends, I upped the cayenne pepper and cumin and swapped canned tomatoes for a rich passata sauce. Delicious - especially if you leave it to slow-cook for ages...

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Ingredients

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 6 cloves
• 1 cinnamon stick, broken in half
• 4 bay leaves
• 2 medium onions , sliced
• 800g extra lean boneless lamb , preferably leg or shoulder, cut into good-sized chunks
• 2 garlic cloves , crushed
• 4cm piece of fresh root ginger , peeled and cut into fine matchsticks
• 1 tbsp ground coriander
• ½ tsp cayenne pepper
• 1 tsp turmeric
• 2 medium potatoes , peeled and each cut into 4-6 chunks
• 400g can chopped tomatoes

TO SERVE

• 150g carton low fat natural yogurt
• 2 tbsp chopped fresh coriander leaves

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 6 cloves
• 1 cinnamon stick, broken in half
• 4 bay leaves
• 2 medium onions , sliced
• 800g extra lean boneless lamb , preferably leg or shoulder, cut into good-sized chunks
• 2 garlic cloves , crushed
• 4cm piece of fresh root ginger , peeled and cut into fine matchsticks
• 1 tbsp ground coriander
• ½ tsp cayenne pepper
• 1 tsp turmeric
• 2 medium potatoes , peeled and each cut into 4-6 chunks
• 400g can chopped tomatoes

TO SERVE

• 150g carton low fat natural yogurt
• 2 tbsp chopped fresh coriander leaves

Per serving

290 kcalories, protein 29g, carbohydrate 11g, fat 14 g, saturated fat 5g, fibre 2g, salt 0.4 g

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