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Main Ingredients

To serve


  1. Preheat the oven to 140°C.

  2. Lightly dust the lamb in seasoned flour and discard of all excess flour. Make sure all the meat is coated.

  3. In a heavy-based casserole dish, heat the vegetable oil over a high heat and brown the meat in batches until golden brown.

  4. Remove the meat and set aside on kitchen paper.

  5. Using the same casserole dish sauté the onion, celery, carrots, garlic and spices until the onions are soft and translucent.

  6. Add the meat, chopped & tinned tomatoes, tomato paste, sugar and stock to the pot and stir well.

  7. Season with salt and pepper. Place the lid on the casserole dish and place in the oven. Slowly braise for 2 - 2 ½ hrs until meat is tender and the liquid has reduced and thickened.

To serve

  1. Serve with steamed basmati rice and tomato & onion sambal, topped with fresh coriander.