INGREDIENTS

Lamb Curry

• 2 tablespoons neutral oil or ghee
• 700g butterflied lamb leg or shoulder
• 2 teaspoons cumin seeds
• 3 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon kashmiri chilli powder
• 2 teaspoon ground coriander
• ¼ teaspoon ground cardamom
• 2 tablespoons finely chopped fresh ginger
• 5 cloves garlic, finely chopped
• 12 shallots, peeled
• 1 cinnamon quill
• 500g vine tomatoes, halved
• 1 tin coconut milk
• 1 teaspoon salt
• 2 tablespoons caster sugar
• 2 teaspoons garam masala

Chunky Cucumber Salad

• 2 tablespoons neutral oil or ghee
• 700g butterflied lamb leg or shoulder
• 2 teaspoons cumin seeds
• 3 teaspoons ground cumin

METHOD

Lamb Curry

1. Heat the oven to 160ºC regular bake.
2. Place the lodge dutch oven on the stove over a medium heat and add the oil.
3. Use a sharp knife to cut the lamb into 3cm chunks.
4. Add the lamb to the hot pan and fry until lightly browned. Remove from the dish and set aside.
5. Place the dried spices and ginger in the dutch oven and fry briefly until aromatic. Reduce the heat, then add the garlic, shallots and cinnamon and fry for a further few minutes.
6. Add 400g of the tomatoes and 50ml of water, place the lid on top to allow the tomatoes to sweat and soften, approx. 2 minutes.
7. Return the lamb to the dutch oven and add the coconut milk, salt and sugar. Bring to a simmer, cover and place in the oven for 2.5 hours.
8. Add the remaining tomatoes and garam masala and cook for a further 30 minutes uncovered.

Chunky Cucumber Salad

1. Cut the cucumber lengthways and slice into thin crescents. Place in a bowl with the remaining ingredients and stir to combine.