Oat & Lamb Daleem Curry
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Oat & Lamb Daleem Curry
Recipe by Louis Tikaram
Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Ingredients
200g Red Tractor Organic Rolled Oats
200ml extra virgin olive oil
2 cinnamon sticks
3 bay leaves
1 tbs cumin seeds
2 large onions, finely chopped
2 tbs salt
10 cloves garlic, chopped
1 large knob ginger, grated
2 tbs garam masala
1 tsp ground turmeric
2 tbs ground coriander
1.5L chicken stock
1kg boneless lamb, diced into 1cm pieces
1 cup coriander leaves
Julienned chilli
Method
In a large pot over high heat, toast the oats, stirring until golden. Remove from heat, transfer the oats to a bowl, and set aside.
Return the pot to medium heat and add the olive oil. Once hot, add the cinnamon sticks, bay leaves, and cumin seeds. When the spices start to sizzle, stir in the onions and salt, cooking until the onions are golden brown.
Add the garlic, ginger, garam masala, turmeric, ground coriander, and lamb, stirring well to combine. Pour in 1 litre of chicken stock, followed by the toasted oats. Mix thoroughly, cover with a lid, and reduce the heat to low. Simmer for 1 hour or until the lamb is tender and falling apart.
To serve, ladle the daleem curry into bowls and garnish with fresh coriander leaves and julienned chilli. Serve immediately.
