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Jazadalz Slow Cooked Lime Infused Lamb Masala1 leg of lamb, deboned, skin removed, chopped2 Spanish onions, sliced in wedges10 cloves garlic, crushed2 tbsp chopped bird’s eye chillies1 tsp grated ginger2 star anise2 cinnamon sticks2 tsp coriander powder2 tsp cumin powder2 tbsp dry oreganosalt & pepper4 tomatoes, roughly chopped (or 2 cansof tomatoes)4 tbsp hot paprika1 cup lime juice (reserve 4 limes after squeezing)1 cup beef stock4 bay leavesMethodHeat enough oil to cover base of pot; add onions, garlic, ginger and chillies, cook til lightly brown.Add meat and all other spices. Add lime juice, lime, bay leaves, tomatoes, and salt, and simmer on low heatfor 4 hours.Serve dish with rice, salad, yoghurt, and papadums.Thanks again to Dalvinder Dhami for providing these two beautiful recipes!31
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