Pulled Lam curry By ComeChefThis

2 - 3 persons | Kamado, Lamb | Meat | Main dish

Prep time

This recipe is in collaboration with Come Chef this

• Light a medium amount of charcoal and heat your Kamado to 110°C–120°C. For this recipe use indirect heat. Place the heat deflector and stainless steel grill in the Kamado.
   
• Grind cumin, paprika, cinnamon, lemon thyme, rosemary, chili flakes, salt and pepper in a mortar. Add olive oil, garlic and lemon and pound into a smooth emulsion for the lamb rub. Let it rest for about 30 minutes.

Cook time

• Fry the onion over medium heat in a little oil until soft and lightly golden.
   
• Add the lamb and sear it on all sides. You may remove it briefly from the pan and set aside.
   
• Then add the garlic and ginger and sauté briefly until fragrant.
   
• Add the spices (cumin, coriander, turmeric, cinnamon and chili flakes) and fry for ±30 seconds to release the flavours (do not burn).
   
• Add the tomatoes and a splash of stock or water. Bring to a boil, then let it simmer gently for 10–15 minutes until the sauce slightly thickens.
   
• Return the lamb to the pan and stir well. Let it simmer gently for 30–45 minutes (preferably with the lid slightly on) until the meat becomes very tender and starts to fall apart.
   
• Taste along the way and add extra liquid if needed so the curry does not dry out.
   
• Optionally stir in coconut milk or yogurt for extra creaminess.
   
• Season with lemon or lime juice, salt and pepper.
   
• Garnish with fresh herbs such as coriander and serve with rice or naan.

The full video can be found on @comechefthis