Lamb cooked with tomatoes & aromatic spices

Lamb cooked with tomatoes & aromatic spices

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(10 ratings)

Ready in about 2¼ hours

More effort

Serves 6
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal290
  • fat14g
  • saturates5g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein29g
  • salt0.4g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 6 cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 cinnamon stick, broken in half

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 bay leaves
  • 2 medium onions, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 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

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can chopped tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

To serve

  • 150g carton low fat natural yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tbsp chopped fresh coriander leaves

Method

  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.

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Comments (13)

kathy535's picture

It won't let me rate this recipe but I would give it 4 stars. Very easy to do, lamb was lovely and tender. My only complaint was that it wasn't very spicy even after I'd added more spices. Next time I'll do double the spicing plus a chilli.

cuisto's picture

A splendid recipe. Quite spicy. Next time will ease up a bit on the cayenne. Delicious. Good depth of flavour

iced-gem's picture
5

made this again and still yummy, realised my typo above as well, 2 hr cook in oven.

iced-gem's picture
5

I was really impressed with this recipe, once I had got all the ingredients in the pan, I then put it in a casserole dish in the oven on 160c for a 3 hour cook, delicious. I would ask though could this have a heat rating, as it was very spicey - in a good way, but needs a heat rating :)

bc's picture

We enjoyed this dish but the sauce didn't reduce as much as I had hoped even after 15 minutes extra cooking time.

Next time - an there will be one - I will only add half of the tomatoes to help with the thickening and to also give it a less tomatoey colour an taste.

yannalondon's picture
5

I absolutely love this recipe. I have cooked it number of times and it always went down extremely well. Served with home made chapati or nann, amazing.

scrappydoo's picture
4

A great recipe, I omitted the fresh coriander (personal preference) and cooked it in the oven gas mark 3 for one and a half hourss. Next time I'm going to try it with casserole beef.

tracinda's picture

Cooked this many times for friends and it always goes down a storm! Great when you tell them it's low fat too! Better than any takeaway for sure! Love the lime and coriander dip and poppadums it suggests to go with it too, gorgeous!

sarahcookerybook's picture
5

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...

gilldale's picture

did this as a saturday supper,everthing worked perfect.

served with rice nan bread and raita.

samjones01's picture
3

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.

lisaboodoo's picture
4

better than a take away, for sure!

adav24's picture
4

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

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