- 2 red onions, roughly chopped
- 1 x 400 g tomatoes can
- 4 garlic cloves, finely chopped
- 1 x 10 cm ginger piece, roughly chopped
- 2 red chillies 2, roughly chopped
- 4 T vegetable oil, ghee or butter
- 4 T leaf masala
- 2 cups good-quality chicken stock
- 10 curry leaves
- 1 cup plain yoghurt
- Salt, to taste
- 1.5 kg lamb shoulder approximately
- 4 T chickpea flour
- 1 cup water
Preheat the oven to 160°C.
Blend the onions, tomatoes, garlic, ginger and chillies in a food processor to form a purée.
Heat the oil, ghee or butter in a pan over a medium heat, then add the leaf masala and chilli flakes and cook for 30 seconds, or until fragrant. Add the purée and cook for 5 minutes. Add the chicken stock, curry leaves and yoghurt and season to taste.
Place some of the cooking liquid in a large roasting dish, then add the lamb shoulder and pour over the remaining liquid.
Mix the chickpea flour and water and stir to form a runny paste. Pouring over the lamb.
Cover with foil and cook for 3½ hours, then remove the foil and cook for a further 30 minutes. If the dish seems to be running a little dry while cooking, add a little water or stock.
Cook’s note: I love this slow-cooked lamb; it's an easy go-to recipe for a rainy weekend. All the spicy aromas fill the house and get your hunger pangs going.
Serve with basmati rice or naan bread. To cook this in a Wonderbag, cook it in the oven for 1 hour, then place in a Wonderbag for 8 hours or overnight.