Delhi Style Lamb With Potatoes Recipes

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DELHI-STYLE YOGURT-MARINATED LAMB WITH NUT CRUST



Delhi-Style Yogurt-Marinated Lamb with Nut Crust image

Provided by Susan Feniger

Categories     Lamb     High Fiber     Tree Nut     Almond     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Marinade and Lamb:
1/4 cup vegetable oil
1 1/4 pounds white onions, chopped
4 garlic cloves, chopped
3 serrano chiles, sliced into rounds
1 2-inch-long piece fresh ginger, peeled, thinly sliced
10 whole cloves
1 tablespoon cumin seeds
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon black peppercorns
7 1/2 cups (60 ounces) plain whole-milk yogurt, divided
6 tablespoons fresh lemon juice
1 whole lamb shoulder (about 10 pounds), boned, trimmed of all fat (about 4 1/3 pounds)
4 1/2 teaspoons coarse kosher salt, divided
Topping:
2 cups sliced almonds (about 7 ounces)
1 cup raw cashews (about 5 ounces)
1/2 cup (packed) golden brown sugar
1 tablespoon coarse kosher salt

Steps:

  • For marinade and lamb:
  • Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 4 cups yogurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 2 cups yogurt and lemon juice.
  • Place 1 cup yogurt marinade in small bowl. Cover, chill, and reserve for topping. Place 3 cups marinade in medium bowl; mix in remaining 1 1/2 cups yogurt and season with salt and pepper. Cover, chill, and reserve for sauce.
  • Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over. Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.
  • For topping:
  • Preheat oven to 375°F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
  • Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour. Let stand 10 minutes.
  • Transfer lamb to platter. Serve, passing reserved sauce.

LAMB STEW WITH POTATOES AND CILANTRO



Lamb Stew with Potatoes and Cilantro image

This is one of my favorite recipes for lamb stew with potatoes, cumin, and cilantro. The pieces of lamb are braised in beer for extra flavor.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h25m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
4 teaspoons lemon juice
3 cloves garlic, minced
1 teaspoon cumin
salt and ground black pepper to taste
2 pounds boneless lamb shoulder, cut into 2-inch pieces
1 onion, chopped
1 (12 fluid ounce) can or bottle beer
1 bunch fresh cilantro
1 bay leaf
4 potatoes, peeled and cubed
¼ cup water or broth, or as needed

Steps:

  • Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
  • Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
  • Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.

Nutrition Facts : Calories 406 calories, Carbohydrate 29.9 g, Cholesterol 62.7 mg, Fat 21.5 g, Fiber 3.8 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 97.1 mg, Sugar 2.1 g

DELHI-STYLE LAMB WITH POTATOES



Delhi-Style Lamb With Potatoes image

Make and share this Delhi-Style Lamb With Potatoes recipe from Food.com.

Provided by asharpe2

Categories     Lamb/Sheep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 onions (chopped)
5 garlic cloves
400 g lamb (diced)
1 (400 g) can tomatoes
1 tablespoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
3 teaspoons salt
450 potatoes (diced)
1 cup red lentil
3 cups water

Steps:

  • Fry onions, garlic, meat.
  • Add tomatoes, cumin, coriander, turmeric, cayenne, salt.
  • Cook on high for 10-15 mins until oil seems to separate.
  • Add potatoes, lentils.
  • Cook on low for 70 mins (or in crockpot).

Nutrition Facts : Calories 9502.9, Fat 24.2, SaturatedFat 7.5, Cholesterol 49, Sodium 1637.3, Carbohydrate 2112.9, Fiber 267.4, Sugar 96, Protein 262

DELHI-STYLE BHUNA LAMB



Delhi-Style Bhuna Lamb image

Categories     Sauce     Lamb     Fry     Raw     Boil

Yield serves 4¿6

Number Of Ingredients 12

5 tablespoons olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to a pulp
One 1 1/2-inch piece fresh ginger, peeled and finely grated
2 pounds boneless lamb from the shoulder, cut into 1 1/4-inch pieces
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 teaspoons salt
1 teaspoon homemade or store-bought garam masala (page 285)
4 tablespoons finely chopped fresh cilantro

Steps:

  • Pour the oil into a wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 seconds. Now add the onions. Stir and fry until the onion pieces start to turn brown at the edges. Add the garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add the cayenne, salt, and 1 1/4 cups water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until the meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off the heat.

TRADITIONAL GREEK ROASTED LAMB AND POTATOES



Traditional Greek Roasted Lamb and Potatoes image

A traditional and very flavorful Greek recipe for Easter and any Springtime family meal!

Provided by Marilena Leavitt

Categories     Main course

Time 3h20m

Yield 4

Number Of Ingredients 16

3.5 lbs. lamb shoulder (bone in)
¼ cup extra virgin olive oil
2 tsps. sea salt
1 tsp. freshly ground black pepper
8 med. garlic cloves, divided into half slivered and half minced
4 sprigs fresh rosemary, divided
4 springs fresh thyme
2 tsp. dried Greek oregano
--- zest of one lemon
For the potatoes:
2 lbs. Yukon Gold potatoes, peeled & quartered
1½ tsps. sea salt
½ tsp freshly ground pepper
1 tsp. dried Greek oregano
Juice of 1 medium lemon
½ cup water or chicken stock, hot (if needed)

Steps:

  • Pat dry the lamb using paper towels and place it in a roasting pan. Using a sharp knife, make several incisions in the lamb and insert the slivered garlic and half of the rosemary leaves.
  • Whisk together the olive oil, salt, pepper, the other half of the garlic (minced), the other half of the rosemary (chopped), thyme, oregano and lemon zest. Pour the marinade over the lamb making sure to cover it on all sides. Refrigerate for 2 hours.
  • 30 minutes before you are ready to roast the lamb, remove it from the refrigerator and turn on the oven to 450°F.
  • Wrap the lamb and its marinade well with parchment paper (not wax paper) and then with aluminum foil (this will ensure that all the juices stay with the meat and do not leek.) If you do not have parchment paper, use two layers of foil instead. Place the roasting pan with the lamb in the middle rack of the oven, cook for 15 minutes, then reduce the temperature to 360°F. Roast for 2 hours.
  • While the lamb roasts, cut the potatoes in half lengthwise and then in quarters. If the potatoes are large, cut each quarter in half again. Place them in a medium bowl and toss them with the salt, pepper, oregano, and lemon juice.
  • After two hours, remove the roast from the oven, open the wrapping carefully and check it. At this point, the bone should be loose and starting to come away from the meat. If it is not, cover the lamb again, return it to the oven, and roast for another 15 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400°F. Uncover the lamb; there should be about a cup of its juices in the pan. If there is not enough liquid, add enough hot water to make about 1 cup. Scatter the potatoes around and under the lamb and return the pan to the oven for about 20-30 minutes until the skin of the lamb is brown and crisp (cover loosely with a piece of foil if the lamb becomes too dark before this time).
  • At this point, remove only the lamb from the roasting pan and transfer it to a platter. Cover it loosely with some foil and let it rest for 20 minutes. Continue roasting the potatoes for another 15 minutes, or so, until they become soft and have a nice golden color. There should be still plenty of juice in the pan.
  • To serve, spoon some pan juices over the lamb, divide it in four portions and serve it alongside the lemon potatoes. Garnish with some lemon slices and enjoy with a glass of Merlot.

DELHI POTATOES



Delhi Potatoes image

Lightly spiced, Delhi-style potatoes. Serve as part of an Indian meal, as an accompaniment to Indian breads, or lightly mashed to fill chapatis before cooking. Adapted from a recipe by Charmaine Solomon.

Provided by Daydream

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb potato, of equal size
2 onions, medium-size
1 tablespoon ghee or 1 tablespoon peanut oil
1/4 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon ground chili powder
1 teaspoon salt

Steps:

  • Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender.
  • Drain potatoes, allow to cool, then peel and dice.
  • Chop the onions finely.
  • Heat the ghee or peanut oil in a medium-size skillet.
  • Add the mustard seeds and saute until they pop.
  • Add the onions, reduce heat and continue frying until they are soft and browned.
  • Next add the turmeric and chili powder to the skillet, and stir.
  • Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together.
  • Can be served hot or cold.

Nutrition Facts : Calories 141.5, Fat 3.5, SaturatedFat 2, Cholesterol 8.2, Sodium 593.3, Carbohydrate 25.8, Fiber 3.5, Sugar 3.3, Protein 2.9

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