Creamy Braised Lamb

    9 hours 35 minutes

    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.


    Victoria, Australia
    1 person made this

    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.

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