Bombay Style Lamb

Time to Cook: Approx 2 hours
Oven Temperature:
Gas Mark 4, 180¡C, 350¡F

Ingredients (Serves 4):
Lean shoulder of lamb
Oil
Onion
Garlic
Can chopped tomatoes
Potatoes
Cauliflower
Stock
15ml (1tbsp) ground cumin)
2.5ml (1⁄2 tsp) cayenne pepper
or 33g sachet Bombay Potato dry mix
15ml (1tbsp) turmeric
5ml (1tsp) ground ginger
Fresh spinach
Fresh coriander

Bombay Style Lamb

Method:

In a large non-stick wok or saucepan, heat 15ml (1tbsp) oil and fry 450g (1lb) lean shoulder of lamb, cut into cubes, until browned. Add 1 onion, sliced, and 2 cloves garlic, crushed, and cook for 1-2 minutes. Add 400g (approx) can chopped tomatoes, 4 potatoes, peeled and cut into chunks, 1⁄2 cauliflower, cut into florets, 300ml (1⁄2pt) stock and spices.

Bring to the boil, cover and simmer in preheated oven for 2-21⁄2 hours until meat is soft and tender. Stir through 50g (2oz) fresh spinach and sprinkle with 15ml (1tbsp) fresh coriander, chopped.

Serve with Indian style vegetables, rice and naan bread.

(Naan breads can be made simply at home – use a bread mix, allow to prove slightly and then cook under the grill for a few
minutes.)

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