Tomato and Coriander Indian Lamb

• 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
• 14 teaspoon ground cloves
• 2 teaspoons mustard seeds
• 2 cm piece ginger (fresh peeled and finely chopped)
• 14 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)

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.

rice bran oil, lamb, brown onions, garlic, ground coriander, cinnamon sticks, ground cloves, mustard seeds, ginger, ground turmeric, chili powder, tomato puree, chicken stock, coriander, rice, lime

Taken from www.food.com/recipe/tomato-and-coriander-indian-lamb-454002 (may not work)