Indian Slow Cooker Lamb Masala

Lamb Masala, also called mutton masala, is a classic Indian meat dish with a distinct flavour and aroma. The process is simple, easy and effortless with exotic Indian spices that make this dish a true success. Whether you eat it with Indian chapati, naan or plain white rice this dish is to die for

Ingredients:

• 1kg lamb
• 2 tbsp cooking oil
• 1 medium onion, chopped
• 1 tbsp mince garlic
• 1 tbsp grated ginger
• 1 tbsp tomato paste
• 250ml yoghurt
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1 tsp pepper powder
• 2 tsp salt
• ½ cup coriander leaves
• 250ml water or stock for gravy

Spice mix:

• 1 tsp red chilli powder
• 1 tbsp sweet smoked paprika
• ½ tsp turmeric
• 2 tbsp coriander powder
• 1 tsp fennel seed powder
• ½ tsp garam masala

Method:

Clean the lamb removing any silver skin and excess fat. Cut into bite-size cubes and pat dry to remove excess moisture. Season with salt and pepper, set aside.

Measure all ingredients now so you won't burn the spices when cooking. Cut onions fairly thin so they cook faster and blend in the sauce. Grate the ginger. Mince the garlic.

Saute:

Add oil to a pan over a medium heat. Saute onions with bay leaves and cinnamon stick for 5-7 minutes until cooked and caramelised but not burned. Then add the lamb pieces-sear the meat for 3-4 minutes.

Next add the spices one at a time along with ¼ cup water. Stir for 3-4 minutes on a medium-low heat, until the spices are cooked with a beautiful aroma in the air. Add the tomato paste and mix well for a minute or so.

Add the yoghurt, mix well for a minute or so. Add salt and pepper to taste. Lastly, add the lemon juice and water.

Cooking in a slow cooler:

Alternatively, transfer to a slow cooker and cook on low for 6-8 hours until the meat is fork tender. Or cook on high for 4 hours until fork tender.

Adjust gravy by adding a bit more water if necessary-then bring it to a boil again.

Garnish & Serve:

When done sprinkle chopped fresh coriander and give it one good stir. Sprinkle more chopped coriander for garnish. Serve with any Indian bread or rice. Enjoy!!!