1. Heat oil in a large heavy based and flameproof casserole dish over medium-high heat and cook lamb for 5 minutes each side or until browned and transfer to a plate. 2. Reduce heat to medium and cook onion, stirring for 5 minutes or until softened and then add garlic, coriander, cinnamon, cloves, mustard seeds, ginger, turmeric and chilli and cook stirring for 1 minute or until fragrant. 3. Return lamb to dish and add puree, stock and 1 cup cold water and season with salt and pepper and cover and bring to the boil and then reduce heat to a low simmer for 2 hours 30 minutes to 3 hours or until lamb is tender, turning halfway during cooking. 4. Using 2 forks, shred lamb and serve with coriander, rice and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
