It's no secret that we Aussies have a soft spot for lamb. Nothing says 'Australia' like a luscious lamb chop, right?

In fact, we absolutely love the meat so much that we made it a tradition to eat lamb on Australia Day. As the great, wise, and patriotic Sam Kekovich once said: 'It's tradition. Don't be un-Australian. Serve lamb on Australia Day. You know it makes sense.'

We still have a few months till the next Australia Day rolls around, but it wouldn't hurt to have a couple of mouthwatering lamb recipes stashed away in our back pockets.

Here, we're sharing with you folks a recipe for Indian Desi Lamb dinner that is described as the 'tastiest' the chef has ever made!

Lee Holmes, a holistic chef and the founder of Supercharged Food, said you’llfall totally head over heels once you have tried this recipe.

'I've revved up the aromatic spices to create an amber-coloured and flavoursome family dinner,' she wrote in a post on social media.

Holistic chef Lee Holmes shared her recipe for the 'tastiest' dinner she's made. Credit: Instagram/Lee Holmes.​

Here are the ingredients you will need:

• 2 and 1/2 garlic bulbs
• 1.5 kgs lamb chops
• 5 whole onions peeled and thinly sliced
• Around 5cm of ginger
• 3 tbsp coconut oil
• 3 bay leaves
• 3 green whole chillies chopped (optional)
• 1 large black cardamom pod
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp golden gut blend or turmeric
• 1 tsp curry powder
• Salt to taste
• Black pepper to taste
• A handful of freshly chopped coriander

And here's to make the recipe:

Start by peeling and crushing two and a half bulbs of garlic in a mortar and pestle. Then add your ginger and crush again.

After that, put some coconut oil in a pan and turn the heat to medium. Then, put in the garlic and ginger along with three bay leaves and a huge black cardamom pod.

Add five thinly sliced onions and a pinch of Himalayan sea salt. Cover the pot so the onions can sweat and brown for 15 minutes.

After that, toss in a teaspoon of cumin and a handful of finely chopped fresh coriander before adding 1.5 kilos of lamb chops (other cuts should work as well) to the pan. Cook them for 10 minutes over medium heat.

Take the lid off and add a teaspoon of turmeric, a teaspoon of curry powder, and a pinch of black pepper. Let the sauce reduce and thicken. Then give it a good stir and cook it for another 10 minutes.

As a final step, stir in fresh coriander and three minced green chillies. Cook for a few minutes until the ingredients are soft, then serve the mint and coriander with yoghurt and mixed garlic.

Serve and enjoy! We hope you enjoy the recipe, members!

​

 

[Ricci]

Tasty but not cheap!