Tomato and Coriander Indian Lamb

We love spicy food and I am hoping to make this recipe soon, from Super Food Ideas.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 1  tablespoon  rice bran oil (Alfa One)
• 2  kg leg of lamb
• 2  brown onions (large halved and thinly sliced)
• 2  garlic cloves (minced)
• 2  teaspoons ground coriander
• 2  cinnamon sticks
• 1⁄4 teaspoon ground cloves
• 2  teaspoons mustard seeds
• 2  cm  piece ginger (fresh peeled and finely chopped)
• 1⁄4 teaspoon ground turmeric
• 1  teaspoon chili powder (hot)
• 410  g tomato puree (can)
• 1  cup  chicken stock
•  coriander (chopped fresh to serve)
•  steamed rice (to serve)
• 12  lime wedges (to serve)

Directions

1. Heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate.
2. Reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant.
3. Return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking.
4. Using 2 forks, shred lamb and serve with coriander, rice and lime wedges.