Ok….so this recipe is “tried and tested” here at  www.bbcatering.co.nz ….it was one of our 2012 melbourne cup buffet dishes for 1500 pax! ….although I did have to scale the recipe back a bit today (divide x 150 lol)












1 kg diced lamb leg (2cm)
2 each onion diced (med)
3 tblsp fresh ginger grated
3 tblsp fresh garlic chopped
8 tsp ground coriander
4 tsp ground cumin
4 tsp paprika powder
¼ tsp celery seeds
1 ½ tsp salt
½ tsp chilli flakes
½ tsp ground black pepper
9 cardamon pods (bruised)
¼ tsp ground cloves
½ piece cinnamon stick (splintered)
1 tsp coriander seeds
2 big bayleaves
¾ cup tomato paste
300 ml natural unsweetened yogurt
2 tblsp lemon juice


Mix all these  ingredients together in a large pot. Leave to marinate for 2 hours

Place on a very low heat , bring to a simmer and cover

Simmer very slowly for 1 – 1 ½ hours until the lamb is nice and tender

Check for seasoning and then serve with steamed rice or mashed potatoes

(it is nice to stir in at the last minute a handful of fresh chopped coriander  – stalks and all….also you can add at the last minute 2 cups of blanched green peas)


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