By @minimalistinsingapore Oven-Baked Lamb Curry
- Prep time 8Hr
- Cook time 3Hr
- Technique Bake
- Meat Lamb
- Cut Leg
- Serves 8
Switch up your Christmas feast with @minimalistinsingapore's Oven-baked Lamb Curry. Packed with Indian spices and coconut cream, this Aussie lamb leg brings a festive surprise that will leave your guests craving for more. Spice up your holiday spread and make your dinner party a memorable one!
Ingredients
- Organic Bone-in Lamb
- 3 Cups of beef broth
- 110g Coconut cream
- 3 Pcs of lemongrass
- 1 Inch of ginger
- 1 Whole onion, quartered
- 4 Pcs of shallots
- 2 Bay leaves
- 1 Cinnamon stick
For the marinade
- 2 Tbsp of curry powder
- 1 Tbsp of garlic powder
- ½ Tbsp of himalayan salt
- ½ Tbsp turmeric powder
- 1 Tsp of garam masala
- 1 Tsp of chilli powder
- 1 Tsp of ground coriander powder
- 1 Tsp of ground cumin powder
For the curry paste
- 2 Pcs of lemongrass
- 1 Inch of ginger
- 6 Pcs of dried chillies
- 1 Tbsp of coriander seeds
- 1 Tbsp of cumin seeds
- 1 Tbsp of black peppercorn
- 1 Tbsp of shrimp paste
- 1 Tbsp of curry powder
Method
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Combine all marinade ingredients in a bowl.
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Create slits on the lamb leg and generously coat it with the marinade.
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Allow the marinated lamb leg to rest in the refrigerator overnight.
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In a wok over medium heat, brown lemongrass, onion, shallots, ginger, cinnamon stick, and bay leaves. Transfer these aromatic elements to a casserole dish.
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Place the marinated lamb leg on top of the aromatics.
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Sauté the curry paste until fragrant, then add three cups of beef broth. Simmer for 15 minutes.
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Preheat the oven to 220℃.
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Strain the beef broth to remove any remaining bits, then pour it over the lamb leg. Bake for two hours at 200℃.
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After two hours, add coconut cream into the broth, stirring thoroughly.
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Continue baking the lamb leg for an additional fifteen minutes.
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Allow the lamb leg to rest for half an hour before serving.
Check out this video demonstration for the recipe here!
