Curry Braised Lamb Leg Recipes

CURRY BRAISED LAMB LEG

Steps:

• Preheat oven to 350º F.
• Preheat a medium fry pan on medium heat. Season the lamb leg all over with coarse salt and pepper, add a little oil to the pan and place in the lamb.
• Brown lamb nicely on all sides and then set aside.
• Puree the onion and tomato in a food processor or a powerful blender separately and keep them separate.
• Select a pot that is just a little wider than the lamb and tall enough to fit a lid on it and preheat on medium heat with the oil for 1 minute. Carefully add the onion and cook, stirring frequently until golden brown.
• Add the tomato, cumin, turmeric, cayenne pepper and salt and cook for another 5 minutes, stirring regularly.
• Add the coconut milk and molasses and stir to combine.
• Now add the browned lamb into the pot and bring everything to a simmer. The liquid should cover the lamb at least half way. Add a little water if the level is too low. Once the liquid is simmering, cover with a lid and place the whole pot into the oven.
• After 1 hour carefully flip the lamb over and then cook for another 45 - 60 minutes. The lamb is done when a fork easily cuts into the meat. *Alternatively you could transfer everything to a slow cooker at step 8, and set it on low for 6 hours. Just make sure to rotate the lamb halfway through if possible.*
• Serve with your favourite veggie sides and some Naan bread or rice.

YOGURT BRAISED LEG OF LAMB

Steps:

• Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread.
• *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth.

SLOW BRAISED LAMB

Steps:

• Toss lamb chunks in seasoned flour, then shake off excess.
• Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
• Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender. Sprinkle with parsley.
• Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
• Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.