Curry Braised Lamb LegRecipe by Chef Michael Williams

Directions

1.  Preheat oven to 350º F.
2.  Preheat a medium fry pan on medium heat. Season the lamb leg all over with coarse salt and pepper, add a little oil to the pan and place in the lamb.
3.  Brown lamb nicely on all sides and then set aside.
4.  Puree the onion and tomato in a food processor or a powerful blender separately and keep them separate.
5.  Select a pot that is just a little wider than the lamb and tall enough to fit a lid on it and preheat on medium heat with the oil for 1 minute. Carefully add the onion and cook, stirring frequently until golden brown.
6.  Add the tomato, cumin, turmeric, cayenne pepper and salt and cook for another 5 minutes, stirring regularly.
7.  Add the coconut milk and molasses and stir to combine.
8.  Now add the browned lamb into the pot and bring everything to a simmer. The liquid should cover the lamb at least half way. Add a little water if the level is too low. Once the liquid is simmering, cover with a lid and place the whole pot into the oven.
9.  After 1 hour carefully flip the lamb over and then cook for another 45 – 60 minutes. The lamb is done when a fork easily cuts into the meat.                                                                                                                        *Alternatively you could transfer everything to a slow cooker at step 8, and set it on low for 6 hours.  Just make sure to rotate the lamb halfway through if possible.*
10.  Serve with your favourite veggie sides and some Naan bread or rice.