About this recipe:This lovely lamb in coriander sauce recipe combines two of my favourite ingredients: lamb and coriander. The two are a really nice pair, and full of flavour. This is good recipe for a no hassle dinner party and is great for using up spring lamb. It freezes pretty well and I usually serve it with rice.
1 bunch fresh coriander, roughly chopped
1 pinch ground nutmeg
3 tablespoons olive oil
1.35kg lamb, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon turmeric
570ml vegetable stock
salt and pepper, to taste
1 small red pepper, seeded and sliced
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
In a food processor, combine the coriander, water and nutmeg to make a purée. Set aside.
In a frying pan over a medium heat, heat the olive oil and brown the lamb on all sides. Transfer the lamb to a plate and set aside.
In the same frying pan, add the onion and garlic and cook and stir for 3 minutes until soft, then add the turmeric and the coriander purée and cook for a further 5 minutes. Pour in the stock and return the lamb to the pan. Bring to the boil then reduce the heat and simmer, uncovered, for 50 minutes to 1 hour.
Ten minutes prior to the end of cooking time add the pepper. Remove from the heat and serve hot.