Indian Lamb And Potato Stew Recipes

INDIAN-SPICED GROUND LAMB AND POTATO STEW

Steps:

• Peel, rinse and cut potatoes into 1 cm (approximately 1/2 inch) cubes. Place in a bowl and cover with water. Peel and finely chop shallots and garlic. Rinse chiles and slice crosswise into rings.
• Rinse peas and drain. In a saucepan, heat oil. Add shallots, garlic and chile and cook 1-2 minutes. Add ground lamb and cook until browned and crumbly.
• Add tomato paste, broth, drained potatoes, peas and spices. Cover and simmer over medium heat, about 30 minutes. Season with salt and pepper and serve with toasted chapatis.

INDIAN-STYLE LAMB STEW WITH POTATOES

Steps:

• Rinse lamb, pat dry and cut into 3-4 cm (approximately 1 1/2 inch) cubes. Peel and finely chop shallots and garlic. Rinse and chop chile pepper. Heat the oil in a Dutch oven and sauté the meat until browned. Add shallots, garlic, cinnamon and cardamom and cook briefly. Add ginger, chile pepper and garam masala and deglaze with 500 ml (approximately 17 ounces) of water. Bring to a boil, reduce to a simmer, partially cover and simmer over low heat for about 1 1/2 hours, stirring occasionally and adding more water if necessary.
• Peel the potatoes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Peel, quarter and core tomatoes and add to the pot along with the potatoes and cook until the meat and potatoes are tender, about 45 minutes longer.
• Season with salt and pepper and serve.

INDIAN LAMB AND POTATO STEW

Steps:

• Heat vegetable oil in your Dutch oven over medium high heat. While the oil is heating up, season the Superior Farmer's Mark Ellensburg Lamb Stew Meat liberally with salt and pepper.
• Place lamb in the oil to fry until golden brown on all sides, about 8-10 minutes. If the lamb is sticking to the pan, do not fret. It will naturally release on its own when it is browned. You do not want to pull away the browning off the lamb and leave it behind in the pan!
• Once all the lamb is browned, remove it from the pan and set it aside on a plate.
• Lower the temperature on the pan, to medium-low. Without cleaning the pot, add in the onion, garlic, and ginger stirring occasionally, until onion is very soft and golden brown.
• Stir in the tomato paste, masala, cumin, turmeric, and stir constantly for 2-3 minutes. Whisk in the chicken broth, tomato sauce, and the heavy cream to the pan.
• Add the lamb back to the pan, and reduce heat so the stew is simmering. Cover the pan, leaving just a crack for the stew to vent, and simmer for about one hour.
• Once the hour is up, add in the baby potatoes. Continue to simmer the mixture for another 30 minutes, or until the potatoes are fork tender.
• If the sauce is too thick, add in a little additional chicken stock until it reaches your desired consistency. It should be thick, and not watery, however.
• Remove the pan from the stove and serve with a drizzle of added heavy cream or yogurt, minced cilantro and naan bread on the side.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

LAMB AND POTATO STEW

Steps:

• In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.

LAMB STEW WITH POTATOES AND CILANTRO

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.