serves
4–6
prep
30 minutes
cook
1:30 hour
difficulty
Easy
serves
4–6
people
preparation
30
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 1 x 2.5 kg leg of lamb, cut into 8–10 cm cubes (keep bones for broth)
- 4 garlic cloves, crushed
- 2 tsp dried or fresh oregano
- 2 tsp hot paprika (or mild, according to taste)
- ½ cup oil
- 4–5 banana leaves (sold at many Asian grocers)
To serve
- cooked rice
- chopped fresh coriander
- 1 onion, finely chopped
- 1 x 400 g can chickpeas
- flour tortillas
- chilli sauce
Instructions
Place the lamb in a bowl. Add the garlic, oregano, hot paprika and oil, and mix thoroughly to combine.
Lay the banana leaves in the steamer of a double bottom pot, so as to "wrap" the lamb in the leaves. Add water, place the lamb bones in the bottom, then steam for about 1½ hours.
Once cooked, reserve the water as this makes the broth. Strain the lamb, then serve with cooked rice, coriander, onion and chickpeas.
Serve the lamb with flour tortillas and broth. Add chilli sauce to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
