recipe of ultimate stuffed Tomato and coriander Indian lamb

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and coriander Indian lamb. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and coriander Indian lamb is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and coriander Indian lamb is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon Alfa One rice bran oil
  • 2kg leg of lamb
  • 2 large brown onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 2 cinnamon sticks
  • 1/4 teaspoon ground cloves
  • 2 teaspoons mustard seeds
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon hot chilli powder
  • 410g can tomato puree
  • 1 cup Massel chicken style liquid stock
  • Chopped fresh coriander, to serve
  • Steamed rice, to serve
  • Lime halves, to serve


  • Step 1
    Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook lamb for 5 minutes each side or until browned. Transfer to a plate.
  • Step 2
    Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli. Cook, stirring, for 1 minute or until fragrant.
  • Step 3
    Return lamb to dish. Add puree, stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
  • Step 4
    Using 2 forks, shred lamb. Serve with coriander, rice and lime halves.

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