How to make Colm O'Gorman's succulent, slow-cooked leg of lamb
Cooked Lamb Hyderabadi Leg Slow Of
One of my favourite things to eat is a slow cooked leg of lamb, where the meat is so tender and soft that you can just pull it apart with a fork. Another is a deep, rich, flavourful curry.
I adore a great tomato-based curry sauce, one cooked with fragrant, aromatic spices such as cinnamon, clove and cardamom, and that has been allowed to cook slowly so that it develops a richness and complexity of flavour that is just mind-blowingly good.
This week’s recipe delivers both in spades, and it is set to become my family’s favourite curry.
I cooked it for the first time when developing the recipe for this column, and it blew us away. I cannot wait to make it again.
It will definitely make an appearance on our table over the Christmas holidays. Probably on a day when we venture for a long walk, or when we head off to the post-Christmas sales.
I will get this on early in the day and let it cook away in my slow cooker for six hours so that it greets us upon our return home, filling our kitchen with all of its irresistible aromas. I honestly cannot wait to make and eat it again.
I serve this curry with a beautiful fresh red onion and coconut chutney, and a delicious pilaf rice studded with sultanas.
They are the perfect sides for this curry. The rice is earthy and sweet, and the relish is fresh and zingy and slightly sweet with toasted coconut. Both complement and balance the rich, deep flavours of the lamb perfectly.
Slow-Cooked Hyderabadi Leg of Lamb
For Studded They Perfect A Serve Fresh Red Beautiful And This This Rice Delicious And Are Sultanas Curry The Pilaf Sides Chutney, A Coconut I With With Curry Onion
Servings
6Time Preparation
30 minsCooking Time
6 hours 45 minsTotal Time
7 hours 15 minsCourse
Mainingredients
Leg 1 Lamb Of On 5kg The Bone
Oil Olive 60ml
Sticks Cinnamon 4
Or Black Cardamon 6 4 Of Green Pods Pods
Whole Cloves 8
3 Medium Onions
Cloves 6 Garlic
5cm Fresh Ginger Of Root
Tsp 1 Turmeric
Chilli Tsp Powder 1
Tbsp Cumin 1 Ground
Coriander Tbsp 2 Ground
Salt Sea 1 Flaky Tsp
1 Cherry Tomatoes Tin
60g Yoghurt Greek
500ml Or Stock Chicken Beef
Garam Masala 2 Tsp
Of Chopped Freshly Large Handful A Coriander
pilaf Rice:
Basmati 350g Rice
Butter 50g
50g Sultanas
Powder 1tsp Turmeric
Tsp 1 Cinnamon Powder
Sea 1 Flaky Salt Tsp
Onion And Relish: red Coconut
Red 2 Onions
Desiccated Coconut 50g
Red Chilli 1
Flaky Salt 1 Sea Tsp
Tsp Caster 1 Sugar
Of Limes Two Juice
Chopped Coriander Fresh Handful Of
method
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