Slow-Cooked Hyderabadi Leg of Lamb
Serves
Class="fa User">6 Fa
People
Prep Time
30
Minutes
Time Cooking
405
Minutes
CUISINE
COURSE
Main
Method
Stirring Large Reduce Add And Grate About And A Ginger A Cardamom, Cinnamon Frying The Minutes The The And Brown The Peel Add For Occasionally, Heat Minute The Are Oil Slice The Take Cook And Will They To Sliced Sauté, Olive And Oil Heat To Medium Until Cloves Based The Garlic Heat Just And Onions Ten And When Lightly Starts The Pan High Over A And Heavy Onions Shimmer, In Sticks, Soft Peel This Next,
Pan Beginning Grated The Sauce The Sauté Bring Further Or Minute The And To Cook Before Turmeric, Add For Another Five Stir Simmer And Boil, To Garlic Oil Tomatoes Ginger Minute Them The Until And From The A For To And Minutes, One Cooking The Two Of Reduce Chilli See For Ground Adding You In Cumin Separate The Pan Another And Tin The To Coriander The Cherry Powder,
It Minutes Pan And Pop Pan The Slow A Heat The Into Of The Browned From And Pan Just The And On To Sauce Until Most Of All The Return The Cooker Every Turn The Leg Sear Meat Your Lamb Is Pour Few It Little Of The Surface The Up Over Turn Hob
Is And In Tender On Lamb You Lamb The Will Low The Sure Low Slow Want Over For Pulls Cook Stock Hours The Yoghurt Easily Turning Or Well A If On Up Is Slow Best About With To The Coated Hours, Leg Lid Very Add Until Add Seared Give It Medium And And You Six Pot Over Fork And Cooker The To Just Beef The The Can Them Result Into The Four Make 500ml Cooking Sauce And It Cook Onto Of Cooker But Apart Chicken The Now Little And Slow Lamb, The To Greek A Of The Pop Stir For Slow Speed Spooning Sauce
Into Some Until Simmer Crush Reduces Remove Heat Cherry Third, Or Minutes Potato To Pour Is Sauce Done, Is Sauce When It That Tomatoes Any A Ten A Remain The Cooker, Tin Warm And The The It About Whole Fork It A One Cover It Keep By Over Plate Saucepan Foil It Large From The To Use Transfer Medium A Slow Masher Perfect With To Lamb A
With Pop Rice Water Reducing, The Get And Cloves Heat You Fluff The The Stir A Lid Melted, The While The Six Of Water Salt Off Five Well Another Turn Simmer So Sized Butter A Just Boil Sauce Into A When And Put Minutes, Butter, Saucepan Pot The For The Fork Rice, For Reduce Serve Is Turmeric, Bring Medium Rice Cook Sultanas, And Is Let And The Just To Before Rice On Basmati The On The Or A Sit Bubbling Add Has Undisturbed Minutes And To 500ml And Then
The Once Serve The The Very Lime Juice, The Into Bowl Deseed Thinly That The A Peel The And To Pop Lightly With The Until Stir Red Is Chopped And Then Coriander Very Ready Aside Well Bowl On And Are Coconut Chilli, Along Rice To To Toast Until Slice Pan You Desiccated Onion Sliced Onions Onion Browned, Red Slice Sliced Hob Set Add In Salt Thinly Relish The And Bine The Dry A Make Chilli
Of Masala And Over Be Of Ready Sauce Large Adding Large Pour Have Will Leg Almost Of Of Your Chopped The Now Finish A Into You Of If Two Remaining Cooked Some, Add Little The Fried Coriander The Sauce Most Bowl, And And Whole By With Lamb Teaspoons Few Spoon Tablespoons Handful Coriander More Serving Freshly Crispy Chopped Meat A The By Scatter Onions Garam Sauce It A
Rice Hyderabadi Of Will That You By Fabulous Curry And The Spoon The Over Lamb Serve And Tear Forks Away The Middle Need To The Let Sauce The The Large Themselves Lots Of Serve With Chunks Table Carve Using Side Instead Lamb Few In Of Not Meat, On Relish A To Everyone
Ingredients
Of 1 Leg On 5kg The Lamb Bone
Olive Oil 60ml
4 Cinnamon Sticks
Or 6 Cardamon Of Pods 4 Green Pods Black
Cloves Whole 8
Onions 3 Medium
Cloves 6 Garlic
Root Fresh Ginger Of 5cm
Turmeric Tsp 1
Powder Tsp 1 Chilli
Tbsp 1 Ground Cumin
Ground Tbsp Coriander 2
Flaky Salt 1 Tsp Sea
Tomatoes 1 Cherry Tin
Greek Yoghurt 60g
Chicken Beef Stock 500ml Or
2 Tsp Masala Garam
Of A Freshly Chopped Handful Coriander Large
Rice: pilaf
350g Basmati Rice
50g Butter
50g Sultanas
1tsp Powder Turmeric
Powder Cinnamon Tsp 1
Flaky Tsp 1 Sea Salt
And Coconut Relish: Onion red
Onions 2 Red
Coconut Desiccated 50g
Chilli 1 Red
Flaky Tsp 1 Salt Sea
Tsp Sugar Caster 1
Juice Of Two Limes
Handful Fresh Coriander Chopped Of
Method
Ginger Cook Oil To And Onions Heat Add Cloves The And This Medium And For Minutes Onions Based In Pan A Over Soft Heat About Add Brown Take Garlic Oil The Next, Ten Sticks, Heavy Shimmer, Are Large Grate And Lightly Minute A Cardamom, And And Occasionally, High They The Olive A Until Starts The Cinnamon The The Peel Heat Sauté, Slice Sliced When Will And The The Stirring Frying And Just To Peel Reduce
Pan The Cherry For Separate For Before Them Beginning Boil, Ginger Cumin And Sauté To Another Stir Adding In See And The A Five To Add Simmer Until Tin The Powder, For Minute Further Garlic Cooking To Of Tomatoes Pan The You Ground Another The The Bring The And To And The Coriander Cook Or One Chilli Sauce Minute From Oil And The Two Reduce Minutes, Grated Turmeric,
It And Just The Pan The The And Lamb Pour Pop Hob Meat Slow Turn The The Every To Until Is All Up On The Of Pan Little Heat Leg Sauce Of Over Sear Few Minutes From Your Turn A Cooker Surface Into Browned And The The It Pan Of Return Most The
Over The Result Give Sauce Very Chicken Hours, Is Seared Of Or Stock Over The Slow Lamb A Now Can To To Hours Cooker And Speed It Best Just Cooking Greek Of Cook Pot On Low Pop Apart Into Slow Them The And Until About Medium Low With Slow And Cook Up If Four The Coated A Fork It Leg Want Lamb, The Little Lid The Is In You Yoghurt Add Beef The Well Add Will But The 500ml Spooning Lamb For The The To Onto You Pulls Tender Sauce On Turning Cooker And Slow The Six And Sure Stir For Easily Make And
Sauce Perfect Reduces Warm A It Is When Or One It A Ten Done, Plate The From Lamb Is The It Medium Cover And That Tin Any Cherry Sauce By Remove To With Remain Potato Into Over Slow Keep Large Minutes Pour The Saucepan A Some Cooker, Third, About A Transfer To Foil To Until Heat Tomatoes Masher Fork Simmer It It Crush The A Use Whole
So The Sauce Let And Water The Fluff Rice And While Butter, You On Medium Bring And Off Water Another Rice Sultanas, Salt Sized And Butter Cook Has Well Simmer Heat And The The Melted, Boil And Turn Minutes Add Saucepan The The On Just Turmeric, Pop Six The Just When Basmati Serve Reduce Then With Into To Is A Cloves For Undisturbed A Fork To Five Stir Or The Sit The Rice, Pot Lid The A Get Put Reducing, 500ml For Of Is Before Bubbling Rice Minutes, A
The Onions Very Toast Browned, Serve Aside Hob The Chilli Ready Pan Chilli, Once Very Are Juice, Set The The Lightly Salt And To That Chopped Along Into Sliced Relish Rice With The You Until And Slice To A Coriander Bowl Add Lime Red To The Pop Slice Desiccated Thinly Bine Well Stir Bowl Until Deseed On Dry The In Onion And Peel Onion Thinly Is Sliced And The Coconut Make The A Red Then
Now Onions Chopped Coriander Scatter Serving Garam Into By Sauce Add Masala Cooked And Leg Lamb A Remaining Sauce Chopped Ready Handful Over Meat Have Large Of Of If Adding Whole More Of Little Two Sauce Pour A Almost Bowl, Few Teaspoons Some, It And Most Will The Fried A Be You Freshly Spoon Crispy With The Finish By The And Tablespoons Of Of The Your Coriander Large
Spoon And Few Fabulous Chunks Middle The Using The Large Forks Meat, Serve Over Lamb In Tear Of And A Serve Need Of Side To Curry By Rice Table On Not Relish Themselves That Instead The Sauce With Will Lamb The The Everyone Hyderabadi Away You Let To Of The Carve Lots