Precooked stewed spiced lamb ready for a Saturday night curry 👍.
The more I understand cooking the easier it becomes.
Cooking is about preparation.
Started this as I walked in from work last night. The prep took less than 5 minutes.
Once the spices had been toasted & the diced onions coloured then the meat & dried spices were added, the meat browned then covered with water & simmered for 2 hours alone leaving you to do other things.
This is no different to marinating meat. Takes flavours to another level.

Ingredients- rapeseed oil, 6 cloves, 10 green cardamom pods, 10 peppercorns, 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, 3 inch piece of cinnamon stick, 3 Indian bay leaves, 2 onions diced, 2 tbsp of garlic & ginger by by paste, 1 kilo of lamb, 1/2 tsp salt, 1 tbsp of paprika, 1 tsp of chilli powder, 1 tbsp of garam masala & enough water to cover.

Method – Heat the rapeseed oil & when hot take your whole spices & gently fry then adding colour for between 30 to 60 seconds.

You’ll know when they are ready as your kitchen will smell amazing! Add the diced onion and again fry colouring the onion.

Once the onion has taken in the spices & cooked for 5 minutes or so add the garlic & ginger paste stirring well.

After 30 seconds add the lamb & dried spices. Allow the lamb to brown taking on all the flavours. Again your kitchen will smell amazing.

At this stage add enough water to cover everything, bring to a simmer then let it do its magic for 1 1/2 – 2 hours.

Once cooked allow it to cool naturally. This precooked meat will be then added to my dish Saturday night taking the flavours to another level. It also makes Saturday nights cooking quicker allowing the cook to drink more!!!!!!!

Just can’t wait to add this to my Dopiaza Saturday night. Enjoy 👍