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Quantity of Cooks' Ingredients Coriander Seeds in trolley 0
Cooks' Ingredients Coriander Seeds24g
24gItem price
£1.60Price per unit
66.7p/10gThis rich dish by James Cochran is meltingly tender and full of aromatic Indian spices. Enjoy it alongside steamed jasmine rice and greens, maybe with a light Pinot Noir or a refreshing beer.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a frying pan over a medium-low heat and toast the coriander, fennel and cumin seeds, cinnamon stick, cloves, cardamom seeds and chilli flakes for 2 minutes or until fragrant. Remove the cinnamon stick (set aside), then transfer to a food processor or pestle and mortar and blend with the turmeric to a coarse powder.
Heat the oil in a large flameproof casserole (large enough to hold the lamb). Add the onions, garlic, ginger and chilli; cook over a medium-low heat for 10 minutes until softened. Stir in the blended spices, reserved cinnamon stick, the bay leaves and coconut milk, then bring to the boil. Preheat the oven to 170°C, gas mark 3.
Season the lamb with salt, then lower into the spiced coconut milk and cover with a tight-fitting lid. Transfer to the oven and cook for 4 hours, then increase the oven temperature to 220°C, gas mark 7, remove the lid and cook for a further 15 minutes until nicely caramelised on top.
Remove from the oven and allow to stand for 10 minutes. Transfer the lamb to a large serving dish and spoon over the sauce. Sprinkle with the toasted desiccated coconut, sliced red chillies, crispy onions, coriander and lime zest. Serve with steamed jasmine rice, if liked.
Typical values per serving when made using specific products in recipe
Energy | 3,142kJ/ 756kcals |
---|---|
Fat | 54g |
Saturated Fat | 34.9g |
Carbohydrates | 18.1g |
Sugars | 9.4g |
Fibre | 5.1g |
Protein | 47g |
Salt | 0.5g |
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Quantity of Cooks' Ingredients Coriander Seeds in trolley 0
Item price
£1.60Price per unit
66.7p/10g0 added
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Quantity of Cooks' Ingredients Fennel Seeds in trolley 0
Item price
£1.60Price per unit
48.5p/10g0 added
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Quantity of Bart Cumin Seeds in trolley 0
Item price
£2.25Price per unit
56.3p/10g0 added
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Quantity of Cooks' Ingredients Cinnamon Sticks in trolley 0
Item price
£1.50Price per unit
83.3p/10g0 added
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Quantity of Cooks' Ingredients Ground Cloves in trolley 0
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£1.60Price per unit
43.2p/10g0 added
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Quantity of Cooks' Ingredients Cardamom Pods in trolley 0
Item price
£2.10Price per unit
84p/10g0 added
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Quantity of Cooks' Ingredients Chilli Flakes in trolley 0
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£1.70Price per unit
63p/10g0 added
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Quantity of Cooks' Ingredients Turmeric in trolley 0
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£1.60Price per unit
38.1p/10g0 added
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Quantity of Essential Vegetable Oil in trolley 0
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£2.10Price per unit
21p/100ml0kg added
0kg in trolley
Quantity of Essential Onions in trolley 0kg
Item price
15p each est.Price per unit
£1.00/kg0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0g added
0g in trolley
Quantity of Cooks' Ingredients Root Ginger in trolley 0g
Item price
£6.20Price per unit
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Quantity of Cooks' Ingredients Green Chillies in trolley 0
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65pPrice per unit
£1.30/100g0 added
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Quantity of Cooks' Ingredients Bay Leaves in trolley 0
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£1.60Price per unit
£5.34/10g0 added
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£1.10Price per unit
£2.75/litre0 added
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Quantity of Waitrose British Lamb Whole Shoulder in trolley 0
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£25.86 each est.Price per unit
£14.50/kg0 added
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Quantity of Waitrose Desiccated Coconut in trolley 0
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£1.90Price per unit
76p/100g0 added
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Quantity of Cooks' Ingredients Red Chillies in trolley 0
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65pPrice per unit
£13/kg0 added
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£1.75Price per unit
£1.75/100g0 added
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Quantity of Cooks' Ingredients Aromatic Coriander in trolley 0
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80pPrice per unit
32p/10g0 added
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£1.80Price per unit
45p each