Failsafe Indian Style Lamb With Leeks And Potatoes Recipes

FAILSAFE INDIAN-STYLE LAMB WITH LEEKS AND POTATOES

Steps:

• Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours.
• Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks.
• Stir and fry the leeks until they are a rich brownish color.
• Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly.
• Now put in the potatoes. Stir and fry them for about 5 minutes.
• Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender.
• Stir gently once or twice during cooking.
• Serve with steamed rice, plain and green beans.

DELHI-STYLE LAMB WITH POTATOES

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).

LAMB STEW WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

LEG OF LAMB, NORTH INDIAN STYLE

Steps:

• Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine.
• Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day.
• Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly.