Easiest Way to Cook Appetizing Indian Slow Cooked Lamb

Indian Slow Cooked Lamb.

You can have 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. You need 2 medium of onions.
3. Prepare 3 of Tomatoes.
4. You need 150 grams of Natural yoghurt.
5. It's 1 bunch of Fresh coriander.
6. You need 3 of Green chillies.
7. You need 2 of Bay leaves.
8. It's 1 of Cinnamon stick.
9. You need 8 of Green cardamoms.
10. It's 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. You need 1 tsp of Coriander powder.
15. You need 1 tsp of Cumin powder.
16. You need 1/2 tsp of Turmeric.
17. You need 1 pinch of Red chilli powder.

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..