Bring to a boil over high heat then reduce heat to low cover and simmer until the lamb is very tender about 1 hour. Stir fry until the lamb changes colour. Cover the pan with a lid or tightly with foil and place in the oven for 3 hrs until the lamb is really tender. Put the lamb leg on top of the sauce and cover the tin or dish tightly with a double layer of foil. Stir in 1 cinnamon stick 1 tbsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric and tsp fennel seeds then add 750g leg of lamb.
When buying lamb specifically for stew forego the expensive lamb chops. This however is a nice simple and easily made variation for when you find less expensive cuts of lamb. Choose from hundreds of curried leg of lamb recipes that you can cook easily and quickly. These cuts are actually cheaper to purchase than the leg of lamb lamb roast or lamb chops. You want your lamb meat to come from the shoulder area such as shoulder arm picnic arm roast blade roast and blade steak.
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Return the lamb to the dutch oven. Bring to a boil over high heat then reduce heat to low cover and simmer until the lamb is very tender about 1 hour.
