Delhi style lamb with potatoes

teaandscones.wordpress.com

madhur jaffrey

Two things you need to know. I am the only one in the household who likes Indian cuisine and the only one who likes Lamb. So the only time I get to make either is when Hubs is gone. Like he was over the weekend. And as much as I miss him being here - I do love Indian food!!!!

7 tablespoons vegetable oil

subheading: 2 medium onions, peeled and finely chopped:

½ to 1 fresh, hot green chili, finely chopped

5 cloves garlic, peeled and finely chopped

1 kg (2 ¼ Ib) boned lamb from the shoulder, cut into 2.5 cm (1 inch) cubes {I used a

subheading: lamb steak}:

3 medium fresh tomatoes, peeled and finely chopped (canned tomatoes may be

substituted)

1 tablespoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground turmeric

¼ to 1 teaspoon cayenne pepper

2 teaspoons salt

450 g (l lb) medium-sized potatoes, peeled and cut in half

845 ml (3 ⅔ cups) water

Put the oil in a large, heavy pot and set over high heat. When hot, put in the onions, green chili, and garlic. Stir and fry until the onions have browned slightly. Put in the meat and stir it vigorously for about 5 minutes. Now put in the tomatoes, cumin, coriander, turmeric, cayenne, and salt. Continue to stir and cook on high heat for 10-15 minutes or until the sauce is thick and the oil seems to separate from it. Add the potatoes and the water. Cover, leaving the lid just very slightly ajar, and cook on medium-low heat for about 1 hour 10 minutes or until the meat is tender and the sauce is thick. Recipe from Indian Cooking page 73 Put the oil in a large, heavy pot and set over high heat. When hot, put in the onions, green chili, and garlic. Stir and fry until the onions have browned slightly. Put in the meat and stir it vigorously for about 5 minutes. Now put in the tomatoes, cumin, coriander, turmeric, cayenne, and salt. Continue to stir and cook on high heat for 10 to 15 minutes or until the sauce is thick and the oil seems to separate from it. Add the potatoes and the water. Cover, leaving the lid just very slightly ajar, and cook on medium-low heat for about 1 hour 10 minutes or until the meat is tender and the sauce is thick. Recipe from Indian Cooking page 73

This was super simple and simply delicious. I used only ½ of the needed lamb and potatoes but I made the full recipe of sauce. Over some Basmati rice - sooo good. The next time I would cut the potatoes into smaller pieces only because they were a little big and took longer to cook.

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