Madras Pepper Lamb

Page 135

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Reviews

Simple but very good. It took a lot longer than the suggested 25-30 minutes for my lamb to become tender, but then I had opted for the cheapest bargain stewing lamb so I was expecting that.

This would probably work well cooked in advance in a slow cooker - one would have to add more water than recommended and reduce the sauce later, but given time to cool and chill the sauce it would be easier to remove the fat (another common problem with cheaper cuts of lamb) and also to remove the meat from the bones (I appreciate the flavour they give but am not a fan of gnawing).

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