4.0/5 rating (49 votes)

Osso Bucco Lamb Curry

Heat Hot
Serves 4
Prep 10 mins
Cook 50 mins

A rich tomato dish thats nice and spicy made with lamb leg steak cooked on the bone

Hari says
This is an interesting recipe, the Osso Bucco bit refers to the cut of meat. Osso bucco means "the bone with the hole", so the cut is from the shin or leg and the bone sits in the middle. The tomato sauce has a wonderful warming red colour and a real depth of flavour which comes from the slow cooking and the marrow. I haven't used any ginger or garlic in this because I wanted to get the amazing meaty flavour to come through. If you want, you can add garlic and ginger in step 2.
It's fairly simple to make and if like me, you like meat on the bone then this is the perfect dish for you. This also works amazingly well in a slow cooker too

Ingredients
Method

2 tbsp vegetable oil
2 bay leaves
3 cloves
7cm cassia bark
4 cardamom
4 green chillies, slit lengthways
8 pieces of Osso Bucco cut lamb
5 onions, sliced
1 tsp turmeric
1 tsp salt
1 tsp hot chilli powder
1 tsp coriander seeds, crushed
8 pieces of meat
300g tinned plum tomatoes
300g greek yoghurt

Osso Bucco

Method

Heat the oil in a pan and add the bay, cloves, cassia and cardamom. Stir for about 30 seconds.
Stir in the sliced chillies and sliced onions. Fry for a few minutes.
Add the meat and stir, leave to cook for about 20 minutes.
Add the turmeric, salt, chilli powder and crushed coriander seeds.
Stir through and leave on a low heat for another 20-30 minutes, you may need to add a splash of water.
Put the tomatoes and yoghurt into a jug a blitz to make a smooth paste.
Turn the heat up on the meat and stir until the onions break down.
Pour the yoghurt mixture into the pan, turn the heat up and stir to coat the meat.
Reduce the temperature to a low heat put the lid on and leave to cook for a further 10 - 20 minutes until the meat is soft and tender.