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Slow Cooked Indian Spiced Lamb
Slow cooking is a great way of preparing tougher cuts of meat. This Indian Spiced Lamb with lentils will satisfy and delight even the heartiest of eaters. Serve with rice and vegetables.
Makes 5-6
Prep Time 10 minutes
Cook Time 5-7 hours
Easy
Ingredients
750 g lean lamb shoulder chops or 600g lamb leg steaks
1 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp chopped mint
1 large onion, sliced
2 x 400 g cans Wattie's Indian Style Tomatoes
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Slow Cooker Step 2
1. Turn the slow cooker on to low to preheat. Step 3
2. Trim any excess fat from the lamb shoulder chops. Mix together ground cumin, coriander and mint. Rub the spice mix into the lamb. Step 4
3. Place the spiced lamb into the slow cooker. Add onion. Pour over Wattie's Indian Style Tomatoes. Cover. Step 5
4. Cook on low for 5-7 hours, until the meat is tender. Stir in Craig's Lentils. Cover and cook for a further 10-15 minutes, or until the lentils are hot. Season to taste. Serve with rice and seasonal vegetables. Step 6
Oven cook Step 7
1. Preheat oven to 160°C. Step 8
2. Prepare as for slow cooker but place ingredients in a casserole dish. Cover. Step 9
3. Place in the oven and cook for 2-2 1/2 hours. Add the lentils. Cover. Return to the oven and cook a further 10 minutes untill the lentils are heated through and lamb is tender. Tips
What do I need?
Select All
1
750 g lean lamb shoulder chops or 600g lamb leg steaks
2
1 Tbsp ground cumin
3
1 Tbsp ground coriander
4
2 Tbsp chopped mint
5
1 large onion, sliced
6
2 x 400 g cans Wattie’s Indian Style Tomatoes
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