Lamb in yellow sauce recipe

  • Serves 6
  • 10 mins to prepare and 3 hrs 00 mins to cook
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Customer recipe by Janice Samaraie
Added 68 months ago

Seal the lamb in the oil (in a flat tray which is suitable for use on top of the hob).

When the lamb is sealed, add the turmeric, salt and pepper, lemon juice and enough water to cover the bottom of the tray, so the meat cooks in steam rather than stews in water. Cover with tin foil to allow the lamb to cook inside with steam, very slowly on the lowest heat setting, for at least two hours, but preferably for three hours.

Meanwhile, peel the potatoes and cut into thick slices and leave to soak in water.

Open the tin foil and if the lamb is ready to fall off the bone, drain the potatoes in a colander and lay them around the lamb. Reseal the foil and cook for a further 20 minutes to half an hour on a very low heat as the potatoes will cook in the steam.

This can be cooked in advance of your guests coming with a side dish of simple white rice and perhaps a mixed salad, leaving you free to mingle with your guests.

It is also possible to replace the lamb with chicken pieces or to add baby aubergines.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3kg leg of lamb
  • 2tbsp olive oil
  • 2tbsp turmeric
  • 3 lemons (juiced)
  • 1tsp salt and dash of pepper
  • 300ml boiled water
  • 2kg potatoes
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