Aromatic Lamb

Name: Aromatic Lamb
Yield: Serves 10–12
Ingredients: 3 large onions, chopped; 2 sticks of celery; 2 bay leaves; 2 carrots, peeled and cut into wedges; 3 kg lamb shoulder, ideally cut by your butcher into 80 g pieces; salt and white pepper to taste; salt and white pepper to taste; 3 tbsp oil; 1 tsp coriander seeds; 1 tsp cumin seeds; 15 cardamom pods, crushed and podded; 4 tsp fennel seeds; ¼ cup fish sauce; ⅓ cup palm sugar; 2 cans tinned tomatoes; 1 cinnamon stick; chopped coriander/micro leaves for garnish; chopped coriander/micro leaves for garnish; 1 cup chicken stock; 3 tbsp lime juice; 1½ cup roughly sliced coriander, stems and leaves; 9 cm finger of ginger, peeled and sliced; 12 garlic cloves, crushed; 1 large red chilli, de-seeded and roughly chopped; 40 g fresh turmeric (roughly 2 skinny fingers) or 2 tsp ground turmeric; 3 tsp flaked sea salt; 1½ cup roughly sliced coriander, stems and leaves; 40 g fresh turmeric (roughly 2 skinny fingers) or 2 tsp ground turmeric; ½ tsp sweet paprika; ½ cup olive oil

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Everyone needs a solid lamb casserole in their repertoire. This one is dependably aromatic, interesting and all-round pleasing. I hope it will become one of your standards if you don’t have one already. All you’ll need on the side is rice or couscous and the simplest salad. Here’s the real gift: make it the day before at your leisure. You need to make a paste, brown the meat, make a base of vegetables and spices and add the meat, tomatoes, stock, fish sauce, lime juice and palm sugar. See?

Ingredients

Main course

Ingredients

Method