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Magdalena Roze: Slow Cooked Lamb Leg Korma From Leftovers

To combat Fear of Leftovers, Darren Robertson and Magdalena Roze are helping tackle the problem with some tasty lamb recipes and tips to help reduce food waste.

Darren Robertson and Magdalena Roze
Darren Robertson and Magdalena Roze

“Lamb is the perfect versatile protein that can be used for so many different recipes,” says Magdalena. “From turning a roast lamb leg korma into mini pies or spiced lamb chops into pizza toppings, our hacks are easy to create and will leave the whole family happy for days”.

This delicious curry will have you dreaming of leftovers all day.

SERVES 6

PREP TIME 30 mins

COOKING TIME 330 mins

Ingredients

1 x 1.5kg leg of lamb

1 tbsp coconut oil

2 brown onions (peeled and chopped)

8 cloves garlic

70g ginger grated

1 large red chilli

100g blanched almonds

550ml water

150g yoghurt to finish curry

Steamed rice and lime wedges to serve

Spice mix

3 tsp garam masala

1 tsp cumin seeds (roasted)

2 tsp coriander seed (roasted)

4 cardamom pods

1 stick cinnamon

1 tsp turmeric

Cucumber salad

1 cucumber chopped

1 handful mint

2 tbls almonds, chopped

1 chilli, sliced

Half a lime

Method

  1. Preheat oven to 150 degrees. Blend the spice mix ingredients into a powder using a mortar and pestle and set aside.
  2. Blend the almonds and water together in a food processor and set aside.
  3. Heat the coconut oil in a large oven proof pot on the stove, season the lamb with salt and then fry until golden brown for 3 – 4 minutes. Remove the lamb from the pot then add the onions, garlic, ginger and chilli. Cook on medium heat until lightly golden. Add the spice mix, give a good stir, then add the blended almond mixture.
  4. Place the lamb back into the pot and baste it with some of the sauce. Cover with foil and place in the oven to cook at 150oC for 5 hours.
  5. When the lamb is soft to the touch and it’s falling off the bone, remove the pot from the oven, mix the yogurt into the sauce and season with lime juice.
  6. Serve with mint, cucumber salad, extra yoghurt, lime wedges and steamed rice.
  7. For extra wow factor, garnish with fried curry leaves, chopped almonds and sliced chilli.

Written by Magdalena Roze

Magdalena is an award-winning television presenter and meteorologist, with almost ten years experience presenting live television including co-hosting Network Ten’s The Project, covering two Olympic Games, co-hosting the Australian Grand Prix coverage. Her first cook book ‘Happy And Whole’ celebrates healthy cooking. She is a mother of two and lives with fellow foodie Darren Robertson in Byron Bay.

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