Creamy Braised Lamb

Creamy Braised Lamb


1 person made this

This recipe is best made with leg of lamb, which you can have your butcher bone out for you. It's easy made a day ahead and reheated too.

Cathie Victoria, Australia

Serves: 6 

  • 1 onion, diced
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cardamom seeds
  • 2 tablespoons lime juice
  • 1 1/2 kg lamb, diced
  • 30g ghee
  • 1/4 teaspoon cayenne
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2/3 cup plain yoghurt
  • 2/3 cup cream
  • 2/3 cup water

Preparation:25min  ›  Cook:1hour10min  ›  Extra time:8hours marinating  ›  Ready in:9hours35min 

  1. In a food processor, blend onion, ginger, garlic, coriander seeds, cumin seeds, cardamom seeds and lime juice until combined. Mix with the lamb in a glass bowl, cover and marinate overnight.
  2. Heat the ghee in a large saucepan, add cayenne, turmeric and garam masala then stir for 1 minute.
  3. Add the yoghurt and lamb and stir over high heat until lamb is browned. Stir in cream and water, bring to a simmer and cook uncovered 1 hour or until lamb is tender.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate