The smell of the good spices and lamb spreads throughout the house when this dish is in the oven and enjoying itself.
Ingredients
- 2 kg sliced lamb thighs
- 2 pcs onion
- 6 cloves garlic
- 1 klump ginger
- 3 dl Greek yogurt natural
- 1 can coconut milk
- 2 dl raisins (preferably yellow)
- 2 tsp whole black pepper
- 1 tbsp coriander seeds
- 2 tsp cummin
- 2 tsp cayenne pepper
- 2 tbsp garam masala
- 80 gram almonds
I am very fond of Indian food and now that it is lamb season here at home, these two can be happily combined. Delicious lamb legs that stand in the oven for 3 hours with lots of good Indian flavors. Serve with rice, naan bread and preferably a little raita. When I first make such dishes, I make a large portion. Save the leftovers and you will have another brilliant dinner with little effort one day soon.
Step 1
Start by pouring all the spices and almonds into a dry pan and cook on medium heat for 10 minutes. When you do this, you get the flavors much better and it smells very good.
Step 2
Cut the lamb into large pieces and place in a baking tin. Pour the spice into a blender / spice grinder / mortar and crusher. Pour the seasoning over the meat and mix well with your hands.
Step 3
Put the whole pan with the meat in the oven on the grill function and grill on maximum heat for 10 minutes until the meat starts to get a golden crust.
Step 4
In the same frying pan as you had the spice, now add neutral oil and butter. Finely chop all the onion and fry the onion until it has turned dark golden. Then add the garlic, chopped raisins and fresh ginger. Bake for a few more minutes before adding coconut milk and natural yoghurt.
Step 5
Pour the mixture from the frying pan over the grilled pieces of lamb and mix well. Set the oven to 160 degrees hot air and put the pan into the oven.
Step 6
After 1 hour, I mix in the pan again and set down to 120 degrees. Now it should be left here for 1 1/2 - 2 more hours. Stir in the pan so that everything mixes well every hour. Add a little water if the sauce gets too dry. Season with salt. Just before serving, I sprinkle over some chili, chopped almonds and some coriander.
Step 7
Serve with rice, naan bread and raita. This dish tastes so good and is a really good way to use the Norwegian lamb.
