Lamb with tomato cumin and mustard seeds

Lovely winter casserole, with a Mediterranean edge.


Lamb with tomato cumin and mustard seeds

  • 2 hours
  • Serves 4
  • EASY

PER SERVING 368 kcals, protein 49, carbs 8g, fat 17g, sat fat 6g, fibre 2g, salt 0.5g



  • garlic 3 cloves, peeled
  • ginger 3cm, peeled and chopped
  • green chillies 3, roughly chopped
  • oil for frying
  • lean lamb leg 600g, trimmed of fat
  • black mustard seeds 2 tbsp, toasted
  • cumin seeds 3 tsp, toasted
  • cloves 2, ground
  • turmeric 1 tsp
  • chopped tomatoes 1 x 400g tin
  • chicken stock 200ml
  • lemon 1, jucied
  • coriander to serve
  • 1.Purée the garlic, ginger, chillies and onion in a food processor.
  • 2.Heat 2 tsp oil in a casserole dish. Brown the lamb and scoop out. Fry the spices in the same pan for 2 minutes then add the garlic/onion purée and cook for 3-4 minutes. Add the lamb with the tomatoes and stock. Stir, cover and cook for 1 1/2 hours. Stir in the lemon juice before serving.